Roininen K, Lähteenmäki L, Tuorila H
Department of Food Technology, University of Helsinki, Finland.
Physiol Behav. 1996 Sep;60(3):953-8. doi: 10.1016/0031-9384(96)00098-4.
In the present study the effects of the umami substances, monosodium glutamate (0.2%) and 5'-ribonucleotides (0.05%), on the acceptance of low-salt soups in two groups of subjects, one with low-salt (n = 21) and the other with high-salt (n = 23) preferences were assessed. The groups were presented with soups containing 0.3% sodium chloride (low-salt group) and 0.5% sodium chloride (high-salt group). The subjects three times consumed leek-potato or minestrone soup with umami and three times the other soup without umami during six sessions over 5 weeks (sessions 2-7). In addition they tasted these and two other soups (lentil and mushroom soup) during sessions 1 and 8, during which they evaluated the pleasantness, taste intensity, and ideal saltiness of the soups with and without added umami. These ratings were higher when soups contained umami in both the low- and high-salt groups, and they remained higher regardless of which of the soups served for lunch contained umami. The low- and high-salt groups did not differ in pleasantness ratings, although the former rated the taste intensity of their soups higher and ideal saltiness closer to the ideal than did the latter. The pleasantness ratings of soups without umami were significantly lower at the end of the study than at the beginning, whereas those of soups with umami remained unchanged. These data suggest that the pleasantness of reduced-salt foods could be increased by addition of appropriate flavors.
在本研究中，评估了鲜味物质，即谷氨酸钠（0.2%）和5'-核糖核苷酸（0.05%）对两组受试者接受低盐汤品的影响，一组受试者偏好低盐口味（n = 21），另一组偏好高盐口味（n = 23）。向两组受试者分别提供含0.3%氯化钠的汤品（低盐组）和含0.5%氯化钠的汤品（高盐组）。在5周内的6个时间段（第2 - 7个时间段），受试者分三次饮用添加了鲜味剂的韭菜土豆汤或意大利蔬菜汤，分三次饮用未添加鲜味剂的另一种汤。此外，在第1个和第8个时间段，他们品尝了这些汤以及另外两种汤（扁豆汤和蘑菇汤），期间他们评估了添加和未添加鲜味剂的汤的愉悦度、味道强度和理想咸度。在低盐组和高盐组中，当汤中含有鲜味剂时，这些评分都更高，并且无论午餐提供的汤中哪一种含有鲜味剂，评分都保持较高。尽管低盐组对汤的味道强度评分更高，且理想咸度更接近理想值，但低盐组和高盐组在愉悦度评分上没有差异。在研究结束时，未添加鲜味剂的汤的愉悦度评分显著低于开始时，而添加了鲜味剂的汤的愉悦度评分保持不变。这些数据表明，添加适当的风味物质可以提高低盐食品的愉悦度。
