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Flavor Modification by Sodium Chloride and Monosodium Glutamate
Author(s) -
KEMP SARAH E.,
BEAUCHAMP GARY K.
Publication year - 1994
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.1365-2621.1994.tb05592.x
Subject(s) - monosodium glutamate , flavor , chemistry , taste , sodium , sodium glutamate , food science , umami , long term potentiation , biochemistry , organic chemistry , raw material , receptor
Five concentrations of sodium chloride or monosodium glutamate were added to pure taste or flavor substances. The five mixtures were ranked for pure taste or flavor intensity. No true potentiation was found. Suprathreshold sodium chloride or monosodium glutamate additions generally suppressed pure tastes and flavors. The extent of suppression depended upon the pure taste or flavor present. This differential sup pression may result in apparent potentiation in more complex mixtures (e.g., three or more components) due to an apparent (relative) increase in intensity of less‐suppressed flavor components. Apparent potentiation may also be due to addition of flavor components of sodium chloride and monosodium glutamate.