What question did this study set out to answer?

To establish a quantitative mathematical model describing the synergistic taste enhancement produced by mixtures of monosodium glutamate and disodium 5′-inosinate.

July 1, 1967Journal of Food Science

The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′‐Inosinate

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Authors

SYShizuko YamaguchiAjinomoto (Japan)

Discussion

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Implication

Sensory evaluation study reveals synergistic taste enhancement in human taste panels, indicating predictable flavor potentiation from glutamate and ribonucleotide mixtures.

Key Points

To establish a quantitative mathematical model describing the synergistic taste enhancement produced by mixtures of monosodium glutamate and disodium 5′-inosinate.
Conducted extensive sensory evaluation tests to measure taste intensity across varying concentration mixtures of monosodium glutamate and disodium 5′-inosinate.
Formulated and fitted an interaction equation, y = u + γuv, where y represents equivalent taste intensity (g/dl of MSG), u and v represent component concentrations, and γ represents a synergistic constant.
Demonstrated that the taste intensity of monosodium glutamate combined with disodium 5′-inosinate exhibits strong positive synergy accurately modeled by y = u + γuv.
Calculated the synergistic constant (γ) for disodium 5′-inosinate to be 1.218 × 10^8 based on sensory test data.

Cite This Study

Shizuko Yamaguchi (1967) studied this question.

synapsesocial.com/papers/69daa8d4a6045d71bfa3d8fd https://doi.org/10.1111/j.1365-2621.1967.tb09715.x

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July 1, 1967Journal of Food Science

The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′‐Inosinate

View Full Paper

Ask AI

Bookmark

Authors

SYShizuko YamaguchiAjinomoto (Japan)

Discussion

Member takes

Implication

Sensory evaluation study reveals synergistic taste enhancement in human taste panels, indicating predictable flavor potentiation from glutamate and ribonucleotide mixtures.

Key Points

To establish a quantitative mathematical model describing the synergistic taste enhancement produced by mixtures of monosodium glutamate and disodium 5′-inosinate.
Conducted extensive sensory evaluation tests to measure taste intensity across varying concentration mixtures of monosodium glutamate and disodium 5′-inosinate.
Formulated and fitted an interaction equation, y = u + γuv, where y represents equivalent taste intensity (g/dl of MSG), u and v represent component concentrations, and γ represents a synergistic constant.
Demonstrated that the taste intensity of monosodium glutamate combined with disodium 5′-inosinate exhibits strong positive synergy accurately modeled by y = u + γuv.
Calculated the synergistic constant (γ) for disodium 5′-inosinate to be 1.218 × 10^8 based on sensory test data.

Cite This Study

Shizuko Yamaguchi (1967) studied this question.

synapsesocial.com/papers/69daa8d4a6045d71bfa3d8fd https://doi.org/10.1111/j.1365-2621.1967.tb09715.x

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