Authors are with Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil.
J Food Sci. 2021 Mar;86(3):1022-1032. doi: 10.1111/1750-3841.15634. Epub 2021 Feb 21.
The effect of the flavor enhancers monoammonium glutamate (MAG), monosodium glutamate (MSG), disodium guanylate (GMP), and disodium inosinate (IMP) on intensifying salty taste in food matrices (shoestring potatoes, requeijão cheese, and beef burgers) with a reduction in the amount of sodium chloride (NaCl) present was evaluated. Experiments were conducted using a central composite rotational design with two variables: the concentrations of flavor enhancer and NaCl added in the food matrix. The effect of IMP was not significant (P > 0.05) on the intensity of salty taste in any of the matrices analyzed. GMP presented lower performance compared to MAG and MSG in intensifying the salty taste of the treatments, regardless of the reduction of NaCl. Compared to MSG and GMP, MAG showed greater efficiency in intensifying the salty taste in requeijão cheese and beef burger with a reduction of 25%, 50%, 75%, and 100% of NaCl. MSG presented higher efficiency compared to MAG and GMP when applied in shoestring potatoes for all reductions of NaCl tested (25%, 50%, and 75%). The ability of flavor enhancers to improve the salty taste depends on the effect of the flavor enhancer, the complexity of the food matrix, and the reduction of NaCl in foods. PRACTICAL APPLICATIONS: The complexity of the food matrix plays a significant role in the perception of salty taste in sodium-reduced products. In these products, sodium reduction may affect the taste enhancer's effect of enhancing salty taste. Therefore, this study broadens the knowledge of the effects of flavor enhancers on different foods, as well as the ability to enhance salty taste in food matrices with NaCl reduction. Moreover, it provides information on how to reduce the sodium content in these matrices while maintaining the same perception of salty taste as a conventional matrix.
评估了鲜味剂单谷氨酸一钠（MAG）、谷氨酸单钠（MSG）、鸟苷酸二钠（GMP）和肌苷酸二钠（IMP）在降低食品基质（薯条、奶酪和牛肉汉堡）中氯化钠（NaCl）含量的同时增强咸味的效果。实验采用中心复合旋转设计，研究了两种变量：风味增强剂和 NaCl 在食品基质中的添加浓度。IMP 对所分析的任何基质中咸味强度的影响均不显著（P > 0.05）。无论 NaCl 减少多少，GMP 增强处理品咸味的效果均低于 MAG 和 MSG。与 MSG 和 GMP 相比，MAG 能更有效地增强奶酪和牛肉汉堡中 NaCl 减少 25%、50%、75%和 100%的咸味。对于所有测试的 NaCl 减少量（25%、50%和 75%），MSG 用于薯条时，其增强咸味的效率均高于 MAG 和 GMP。风味增强剂改善咸味的能力取决于风味增强剂的效果、食品基质的复杂性以及食品中 NaCl 的减少量。实际应用：食品基质的复杂性在低盐产品咸味感知中起着重要作用。在这些产品中，NaCl 的减少可能会影响味觉增强剂增强咸味的效果。因此，本研究拓宽了对不同食品中风味增强剂作用的认识，以及在降低 NaCl 的同时增强食品基质咸味的能力。此外，它提供了有关如何在这些基质中降低钠含量的信息，同时保持与传统基质相同的咸味感知。
