Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

• Published in: Journal of food science Vol. 85; no. 5; pp. 1565 - 1575
• Main Authors: Rocha, Renata Abadia Reis, Ribeiro, Michele Nayara, Silva, Gabriela Alvarenga, Rocha, Lenízy Cristina Reis, Pinheiro, Ana Carla Marques, Nunes, Cleiton Antônio, Carneiro, João de Deus Souza
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.05.2020
• Subjects: Amino acids; Chloride; disodium guanylate; disodium inosinate; Evaluation; Flavor compounds; Flavor enhancers; Flavors; Glutamates; Glutamic acid; Industrial development; monoammonium glutamate; Monosodium glutamate; Nucleotides; Preservatives; Reduction; Saline solutions; Salty taste; Sensory evaluation; Sodium; Sodium chloride; Sodium glutamate; Taste; Technical information; Temporal perception; Umami; umami taste; disodium guanylate; disodium inosinate; monoammonium glutamate; monosodium glutamate; umami taste
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.15121

We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%). A 0.75% saline solution of NaCl was used as a control. In each experiment, the treatments were evaluated by the intensity of salty and umami tastes using an intensity scale. Treatments, selected according to the results of CCRD, were analyzed using time‐intensity (TI) and temporal dominance of sensations (TDS) analyses. Glutamates (MSG/MAG) showed greater capacity to enhance salty taste than treatments containing nucleotides (IMP/GMP). The intensity of umami taste, using all the examined flavor enhancers, showed a similar sensory profile. Temporal perception curves (TI and TDS) of salty and umami tastes also showed a similar temporal profile. The glutamic acid amino acids were better able to improve salty taste than nucleotides in any range of sodium chloride reduction. Flavor enhancers showed greater ability to increase salty taste in smaller reductions in sodium chloride content. Practical Application This research expand the knowledge about the ability to enhance the salty taste of flavor enhancers in different reductions in sodium content, Beside that, will provide information about the time profile of flavor enhancers. This study provides scientific technical information on the ability to intensify the salty taste of flavor enhancers and can assist the industry to develop new low sodium products and encourage the scientific community to conduct future research on this subject.