Analyzing the Sensory Characteristics and Taste-Sensor Ions of MSG Substitutes

This study analyzed the sensory attributes of MSG substitutes to determine whether they exerted synergistic or inhibition effects on taste, and the correlation between sensory attributes (which are subjective measures) and the results of electronic-tongue analysis (which are objective measures). Des...

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Bibliographic Details
Published in:Journal of food science 2008-06, Vol.73 (5), p.S191-S198
Main Authors: Jo, M.-N, Lee, Y.-M
Format: Article
Language:English
Subjects:
Adult
Analysis of Variance
Biological and medical sciences
Consumer Behavior
Cross-Over Studies
descriptive analysis
Effects
electronic sensing
electronic tongue
electronic-tongue analysis
Female
Flavoring Agents - analysis
flavorings
Food Additives - analysis
Food industries
Food Labeling
Food science
Food Technology
Fundamental and applied biological sciences. Psychology
Humans
ions
Middle Aged
monosodium glutamate
monosodium glutamate substitutes
MSG substitute
partial least-squares regression
Principal Component Analysis
Regression analysis
Salt
sensory properties
sensory-instrumental correlations
Sodium Glutamate - analogs & derivatives
Studies
Taste
Taste - physiology
Taste Threshold
taste-sensor ions
Torula
umami
yeast extract
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Summary:This study analyzed the sensory attributes of MSG substitutes to determine whether they exerted synergistic or inhibition effects on taste, and the correlation between sensory attributes (which are subjective measures) and the results of electronic-tongue analysis (which are objective measures). Descriptive and electronic-tongue analyses were conducted with 10 MSG substitutes comprising combinations of 3 commercial products, and with MSG. In the descriptive analysis, the sensory characteristics of MSG substitutes were evaluated using 16 attributes; and in the electronic-tongue analysis, the taste-sensor ions of MSG substitutes were evaluated using 10 taste-sensor types. Principal components analysis was applied separately to the sensory evaluation data and the electronic-tongue data to summarize the structure of each data set. Partial least-squares regression was used to assess the relationship between the sensory evaluation data and the electronic-tongue data. The MSG substitutes show different sensory attributes when they are used alone or in mixtures, suggesting the presence of synergistic or inhibitory effects between them. Therefore, when replacing MSG, the characteristics of each possible substitute should be determined in relation to the particular food system.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2008.00769.x