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Sensory Changes in Umami Taste of Inosine 5′‐Monophosphate Solution after Heating
Author(s) -
KUCHIBAMANABE MARIKO,
MATOBA TERUYOSHI,
HASEGAWA KIYOZO
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04790.x
Subject(s) - umami , inosine , inosine monophosphate , taste , monosodium glutamate , chemistry , sensory system , food science , biochemistry , biology , nucleotide , enzyme , neuroscience , gene
Discrimination in umami taste of inosine 5′‐monophosphate (IMP) solution caused by thermal degradation was investigated by sensory evaluation. The difference threshold of umami taste of 0.005% IMP solution in the presence of 0.05% monosodium glutamate (MSG) was 0.002%. The difference threshold of a 0.005% IMP solution decreased by about one half when heated at 95°C for 15 h. Inosine, one of the main products of the thermal degradation of IMP, had a bitter taste. The detection threshold of inosine varied widely among panelists. Heating a 0.005% IMP solution at 95°C for 15 h formed inosine at about one tenth of its lowest detection threshold.