Effect of Addition of Umami and Sour Components on NaCl Taste in Humans
Sayaka HARA,
Nao ADACHI,
Yoichi KASAHARA
et al.
Abstract:We investigated the effects of adding umami and sour components to the taste characteristics of NaCl (75 mM and 100 mM) using sensory evaluation. Here, we employed a mixture of 1 mM monosodium glutamate (MSG) and 0.5 mM inosine 5′-monophosphate (IMP) as the umami component and 3 mM citric acid as the sour component. We confirmed that the addition of MSG1IMP significantly enhanced the salty taste intensity of the NaCl solutions. In addition, the addition of MSG1IMP increased the total taste intensity and percen… Show more
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