Studies on the Taste Describing Terms of Monosodium Glutamate and the Interactions Between MSG and Other Basic Taste Substances

The taste describing terms of Monosodium glutamate(MSG) was surveyed by questionnaires, and the sensory threshold value of MSG solution was compared to those of other basic taste substances. The effects of MSG addition to the other basic tastes were also evaluated. From the 96 responders, the taste of MSG itself was expressed as greasy(58%) or nauseous(24%), but the taste expected when MSG was added to food was expressed as sapidity and relish(79%). From the sensory evaluation, the panel expressed greasy, bitter or sweet at the absolute threshold level(0.002 M) of MSG solution, but changed to greasy and salty at the recognition threshold level(0.006 M). When MSG was added to salt solution, it expanded the salty taste, but with citric acid solution it suppressed the sourness. When MSG was added to sugar solution, it expanded sweet taste at the lower concentration of MSG(0.01 M), but suppressed the sweet taste as MSG concentration increased.