We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%). A 0.75% saline solution of NaCl was used as a control. In each experiment, the treatments were evaluated by the intensity of salty and umami tastes using an intensity scale. Treatments, selected according to the results of CCRD, were analyzed using time‐intensity (TI) and temporal dominance of sensations (TDS) analyses. Glutamates (MSG/MAG) showed greater capacity to enhance salty taste than treatments containing nucleotides (IMP/GMP). The intensity of umami taste, using all the examined flavor enhancers, showed a similar sensory profile. Temporal perception curves (TI and TDS) of salty and umami tastes also showed a similar temporal profile. The glutamic acid amino acids were better able to improve salty taste than nucleotides in any range of sodium chloride reduction. Flavor enhancers showed greater ability to increase salty taste in smaller reductions in sodium chloride content.Practical ApplicationThis research expand the knowledge about the ability to enhance the salty taste of flavor enhancers in different reductions in sodium content, Beside that, will provide information about the time profile of flavor enhancers. This study provides scientific technical information on the ability to intensify the salty taste of flavor enhancers and can assist the industry to develop new low sodium products and encourage the scientific community to conduct future research on this subject.

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.

This study aimed to optimize and validate an analytical method for extraction, detection, and quantification of haloxyfop-methyl, procymidone, and linuron pesticides in carrot samples using solid-liquid extraction methods and low temperature partition (SLE-LTP), accompanied by gas chromatography coupled to mass spectrometry (GC-MS). For SLE-LTP technical optimization, we utilized a complete factorial planning, which had as its variables, agitation time, freezing time, and the correct sample mass/extracting solution volume ratio. The organic extract obtained was analyzed by GC-MS. To test the performance of this procedure, the method was validated and applied to the monitoring of pesticide residues in 20 samples of carrot produced in Alto Paranaíba, Minas Gerais, Brazil. The proposed method showed linearity between 0.5 and 3.5 mg·kg −1 with correlation coefficients greater than 0.99. The quantification limits were 0.48 mg· kg −1 for haloxyfop-methyl, 0.69 mg·kg −1 for linuron, and 0.65 mg·kg −1 for procymidone, values below the maximum residue limit provided by international legislation of 1.0 mg· kg −1 for linuron and procymidone. The use of haloxyfopmethyl is not approved in the cultivation of carrot. The recovery percentages were between 90 and 110 %, with a coefficient of variation of less than 12 %. Ten percent of the carrot samples monitored showed residues of linuron and procymidone in concentrations exceeding those permitted by Brazilian law.

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