TIME INTENSITY PROFILES OF FLAVOR POTENTIATORS (MSG, IMP, GMP)

Authors

  • MARIA GIOVANNI,

    1. Department of Food Science and Technology University of California, Davis Davis, CA 95616
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    • 1

      Author Giovanni is affiliated with the Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO.

  • JEAN-XAVIER GUINARD

    Corresponding author
    1. Department of Food Science and Technology University of California, Davis Davis, CA 95616
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2 Corresponding author: Dr. Jean-Xavier Guinard, Dept. of Food Science and Technology, University of California, 1 Shields Avenue, Davis, CA 95616. TEL: (530) 754–8659; FAX: (530) 752–4759; E-mail: jxguinard@ucdavis.edu

ABSTRACT

This research characterized the time-intensity (TI) profiles of monosodium glutamate (MSG), disodium 5′-inosinate (IMP), and disodium 5′-guanylate (GMP). Twenty subjects rated total taste intensity of single solutions of 2.5, 5 and 10 mM MSG, 0.63 and 2.5 mM IMP and GMP, and some of their mixtures, using the TI method. The profiles generated were atypical of other taste modalities. Time to maximum intensity waslong (16–20s), followed by a plateau at maximum intensity, and a persistent aftertaste (50–96s duration). Maximum intensities of the samples varied (p < 0.001), with mixtures of 10 and 5 mM MSG with 2.5 mM IMP or GMP yielding the highest intensities. Similar differences were found for total duration and area under the curve. These results indicate that flavor potentiators may increase total flavor during consumption. Synergism between flavor potentiators was demonstrated.

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