Department of Food and Nutrition, Kyoto Women's University.
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo.
J Nutr Sci Vitaminol (Tokyo). 2023;69(4):292-298. doi: 10.3177/jnsv.69.292.
We investigated the effects of adding umami and sour components to the taste characteristics of NaCl (75 mM and 100 mM) using sensory evaluation. Here, we employed a mixture of 1 mM monosodium glutamate (MSG) and 0.5 mM inosine 5'-monophosphate (IMP) as the umami component and 3 mM citric acid as the sour component. We confirmed that the addition of MSG+IMP significantly enhanced the salty taste intensity of the NaCl solutions. In addition, the addition of MSG+IMP increased the total taste intensity and percentage of participants who sensed umami. The addition of citric acid increased the salty taste intensity of 100 mM NaCl. The addition of citric acid also increased the total taste intensity, a greater percentage of participants discerned a sour taste. Furthermore, we observed the taste characteristics when adding lemon flavor, which evokes sourness, to the citric acid and NaCl mixture. Although the addition of lemon flavor did not affect the salty taste intensity, the number of participants who perceived a sour taste increased compared to those given only citric acid with the NaCl, and improvement in palatability was also observed. These results suggest that the addition of MSG+IMP and citric acid complicates the taste of NaCl solutions, and that they may enhance the salty taste.
我们通过感官评估研究了在 NaCl（75mM 和 100mM）的味觉特征中添加鲜味和酸味成分的效果。在这里，我们使用 1mM 谷氨酸单钠（MSG）和 0.5mM 肌苷 5'-单磷酸（IMP）的混合物作为鲜味成分，并用 3mM 柠檬酸作为酸味成分。我们证实，添加 MSG+IMP 可显著增强 NaCl 溶液的咸味强度。此外，添加 MSG+IMP 增加了总味觉强度和感觉到鲜味的参与者比例。柠檬酸的添加增加了 100mM NaCl 的咸味强度。柠檬酸的添加还增加了总味觉强度，更多的参与者能察觉到酸味。此外，我们观察了当将引起酸味的柠檬香精添加到柠檬酸和 NaCl 的混合物中时的味觉特征。虽然添加柠檬香精不影响咸味强度，但与仅用柠檬酸与 NaCl 处理相比，感知到酸味的参与者数量增加，并且还观察到了适口性的改善。这些结果表明，添加 MSG+IMP 和柠檬酸使 NaCl 溶液的味道变得复杂，并且可能增强咸味。
