CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, VIC, 3125, Australia.
J Food Sci. 2020 Nov;85(11):3934-3942. doi: 10.1111/1750-3841.15478. Epub 2020 Oct 10.
This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium-reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1 ± 5.4. Broths evaluated included: control broth (0 g NaCl, 0 g MSG), high NaCl broth (0.8 g/100 mL), medium NaCl (0.4 g/100 mL), low NaCl (0.2 g/100 ml), medium NaCl (0.4 g/100 ml) + 29 mM MSG and, low NaCl (0.2 g/100 mL) + 29 mM MSG. Participant's umami discrimination status was determined using forced-choice triangle tests (29 mM MSG vs 29 mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P > 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P > 0.2) than nondiscriminators (P < 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (χ (2, N = 115) = 8.45; P < 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt-reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl). PRACTICAL APPLICATION: The addition of MSG to vegetable broths is an effective way to reduce total sodium in the broths without reducing liking of the broths, this is irrespective of an individual's ability to taste MSG or salt. Salt taste and umami taste (MSG) appear to be associated, indicating the sodium is important in influencing taste intensity for both salty and umami taste.
这项研究调查了是否能够品尝味精（MSG）与喜欢和感受减盐蔬菜汤中添加味精的强度有关。
由 115 名平均年龄为 24.1 ± 5.4 岁的女性参与者评估了 6 种不同浓度添加 NaCl 和 MSG 的蔬菜汤的总体强度和喜好程度。评估的汤品包括：对照汤（0 g NaCl，0 g MSG）、高 NaCl 汤（0.8 g/100 mL）、中 NaCl（0.4 g/100 mL）、低 NaCl（0.2 g/100 ml）、中 NaCl（0.4 g/100 ml）+ 29 mM MSG 和低 NaCl（0.2 g/100 mL）+ 29 mM MSG。
使用强制选择三角形测试（29 mM MSG 与 29 mM NaCl）确定参与者的鲜味辨别状态，并测量了阈上盐味强度（NaCl）。与最受喜爱的仅含 NaCl 的汤（中 NaCl）相比，通过部分用 MSG 替代 NaCl 可以减少 7%的钠，而不会影响低 NaCl 汤的强度或喜好。
在 MSG 鉴别者（n = 37）和非鉴别者（n = 78）之间，对汤的喜好程度没有显著差异（P > 0.2）。MSG 鉴别者认为所有汤的总体强度都明显更高（对照汤除外，P > 0.2）比非鉴别者（P < 0.05）。
MSG 鉴别状态与盐味强度三分位数之间存在显著关系（χ (2, N = 115) = 8.45；P < 0.02），表明钠离子在味觉轮廓中占主导地位。
从 NaCl 中辨别出 MSG 的能力不会影响添加 MSG 的低盐汤的喜好。MSG 鉴别状态与 NaCl 味觉强度有关，表明钠离子在影响强度方面占主导地位（对 MSG 和 NaCl 都适用）。
在蔬菜汤中添加 MSG 是一种有效降低汤中总钠量而不降低汤品喜爱度的方法，这与个体是否能够品尝 MSG 或盐无关。盐味和鲜味（MSG）似乎是相关的，表明钠离子在影响咸味和鲜味的味觉强度方面很重要。
