The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′‐Inosinate

SUMMARY— The synergistic phenomenon between the taste of monosodium glutamate (MSG) and disodium 5′‐inosinate (IMP) [7.5 H 2 O] was studied and the relationship expressed as a mathematical model. The phenomenon could be measured quantitatively by fitting the proposed model to the results of the experiment. The concentration of MSG equivalent to the taste intensity of that given by the mixture of MSG and the ribonucleotide is represented by the following equation: y = u +γuv where y is the equivalent taste intensity of the mixture in terms of g/dl of MSG, u is equal to g/dl of MSG in the given mixture, v is equal to g/dl of sodium 5′‐inosinate in the given mixture, and γ is a constant. The γ value for IMP was calculated from extensive sensory testing as 1.218 × 10 8 .