Investigation on the sensory properties of some taste enhancing food additives

✍ Scribed by Teleky-Vámossy, Gy. ;Szepes-Krell, Gy.

• Publisher: John Wiley and Sons
• Year: 1989
• Tongue: English
• Weight: 627 KB
• Volume: 33
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19890330503

✦ Synopsis

Investigation on the sensory properties of some taste enhancing food additives'

GY. TELEKY-VAMOSSY and GY. SZEPES-KRELL

The authors studied the sensory properties of L-glutamic acid, monosodium glutamate (MSG) and disodium inosine-5'-monophosphate (IMP). The threshold concentrations of all the 3 compounds were determined by a dilution method ; the relationships between concentration and taste quality by the method of taste description ; the relationships between concentration and taste intensity by the STEVENS method of "magnitude estimation". The effect of MSG on the 4 basic tastes (sweet, salty, sour and bitter) was also studied.