This study analyzed the sensory attributes of MSG substitutes to determine whether they exerted synergistic or inhibition effects on taste, and the correlation between sensory attributes (which are subjective measures) and the results of electronic-tongue analysis (which are objective measures). Descriptive and electronic-tongue analyses were conducted with 10 MSG substitutes comprising combinations of 3 commercial products, and with MSG. In the descriptive analysis, the sensory characteristics of MSG substitutes were evaluated using 16 attributes; and in the electronic-tongue analysis, the taste-sensor ions of MSG substitutes were evaluated using 10 taste-sensor types. Principal components analysis was applied separately to the sensory evaluation data and the electronic-tongue data to summarize the structure of each data set. Partial least-squares regression was used to assess the relationship between the sensory evaluation data and the electronic-tongue data. The MSG substitutes show different sensory attributes when they are used alone or in mixtures, suggesting the presence of synergistic or inhibitory effects between them. Therefore, when replacing MSG, the characteristics of each possible substitute should be determined in relation to the particular food system.

This study was conducted to help better understand the current sodium intake of Korean children and to establish children's good eating habits through investigation of the sodium content of ready-to-eat foods collected from nine major amusement parks in Korea. The sodium content of a total of 322 products was analysed by using ICP and then the potential risk based on the recommended daily intake of sodium as described in the Korean dietary reference intakes was determined. The results showed that sodium content was the lowest in muffins (245 mg/100 g) and the highest in seasoned dried filefish (1825 mg/100 g). The average amounts of sodium per serving of seasoned dried filefish, tteokbokki and fish paste were 1150, 1248 and 1097 mg, respectively. The values were above 50% of the daily intake of sodium recommended by the Korean dietary reference intake. The ready-to-eat foods were also classified into high, medium and low sodium content on the basis of standards recommended by the Korean Food and Drug Administration. Most snacks were classified as high sodium foods because they exceeded "300 mg (84.5% of the total daily allowance)". Furthermore, the meal substitution foods such as kimbab, tteokbokki, mandus, sandwiches and hamburgers exceeded "600 mg (90.3% of the total daily allowance)" and were also classified as high sodium foods. In addition, ready-to-eat foods in amusement parks are similar to foods eaten on streets and foods around school zones, which contain high sodium content; thus, the intake frequency might be high, which would induce high risk to children health. Koreans already consume a high amount of sodium daily via their usual diets. So, the sodium content in snacks and substitution foods needs to be reduced. Consequently, this study noted that parents and guardians should carefully consider their children's consumption of ready-to-eat foods from Korean amusement parks.

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