Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

Rocha, Renata Abadia Reis; Ribeiro, Michele Nayara; Silva, Gabriela Alvarenga; Rocha, Lenízy Cristina Reis; Pinheiro, Ana Carla Marques; Nunes, Cleiton Antônio; Carneiro, João de Deus Souza

doi:10.1111/1750-3841.15121

Cited by 55 publications

(31 citation statements)

References 38 publications

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“…To evaluate the ability of flavor enhancers to enhance salty taste in the matrices with different reductions of NaCl (25%, 50%, 75%, and 100% NaCl reduction), graphs were elaborated relating the salty taste intensity of the treatments (STI T ), the salty taste intensity of the control treatment (STI C ), and effective sodium reduction (Figures 2 through 4) (Rocha et al., 2020). These intensities were estimated using the adjusted models for each matrix/enhancer (Table 3).…”

Section: Resultsmentioning

confidence: 99%

“…The selected panelists were trained in the recognition of the salty taste and the use of the intensity scale as described by Rocha et al. (2020). Panelist training took place over 3 months during 6 weekly sessions (6 hr/week).…”

Section: Methodsmentioning

confidence: 99%

“…Consequently, it is essential to identify appropriate compounds to maintain palatability and determine their optimal levels to compensate for the loss of quality in taste caused by sodium reduction (Jinap et al., 2016). One of the alternatives for reducing the concentration of sodium in food products is the use of flavor enhancers, as it makes it possible to decrease the NaCl concentration without sacrificing palatability and the intensity of the salty taste of food (Rocha et al., 2020). These are also generally recognized as safe substances (GRAS).…”

Section: Introductionmentioning

confidence: 99%

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Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste

Rocha

Ribeiro

et al. 2021

Journal of Food Science

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste

Rocha

Ribeiro

et al. 2021

Journal of Food Science

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“…This has been demonstrated in specific savory foods where overall liking and attributes such as saltiness and savoriness were retained when total sodium was reduced by 22% to 32.5% by the use of 0.3% to 0.9% NaCl and 0.1% to 0.7% MSG in spicy soups (Jinap et al., 2016), rice dishes, and Asian style broth (Leong et al., 2016), and chicken soup (Wang, Zhang, & Adhikari, 2019). The addition of MSG has recently been demonstrated to retain salty taste perception in NaCl‐reduced solutions in comparison to the full NaCl control solution (Rocha et al., 2020), indicating MSG may be successful for sodium reduction in certain savory foods. Despite some consumer belief that MSG is related to negative health effects (Prescott & Young, 2002), food regulatory bodies across the world have classed MSG as safe (Food Standards Australia New Zealand, 2003).…”

Section: Introductionmentioning

confidence: 99%

Females’ ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths

Hartley

Liem

Keast

2020

Journal of Food Science

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This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium‐reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1 ± 5.4. Broths evaluated included: control broth (0 g NaCl, 0 g MSG), high NaCl broth (0.8 g/100 mL), medium NaCl (0.4 g/100 mL), low NaCl (0.2 g/100 ml), medium NaCl (0.4 g/100 ml) + 29 mM MSG and, low NaCl (0.2 g/100 mL) + 29 mM MSG. Participant's umami discrimination status was determined using forced‐choice triangle tests (29 mM MSG vs 29 mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P > 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P > 0.2) than nondiscriminators (P < 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (χ2 (2, N = 115) = 8.45; P < 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt‐reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl). Practical Application The addition of MSG to vegetable broths is an effective way to reduce total sodium in the broths without reducing liking of the broths, this is irrespective of an individual's ability to taste MSG or salt. Salt taste and umami taste (MSG) appear to be associated, indicating the sodium is important in influencing taste intensity for both salty and umami taste.

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“…Strategies have been identified as promising in this approach, such as the use of substitute ingredients for table salt ("boosters"), foods rich in umami (e.g. : onion, tomato, mushrooms and chicken) (Guinard et al, 2016;, flavor enhancers (Rocha et al, 2020) use of other culinary salts (e.g. KCl) and also the combination of herbs and spices (Liem et al, 2011;Galvão et al, 2014;.…”

Section: Sensory Characterizationmentioning

confidence: 99%

Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários

Dantas¹

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Introduction-The reduction of excessive sodium intake by populations is a concern that is part of the public health agenda worldwide. Countries like Brazil and Portugal have data that reveal the high sodium consumption in their populations, and studies to understand how consumers' perceptions and knowledge of sodium / salt reduction become relevant in this context. Objectives-Assess the sensory perception of salt reduction in culinary preparations from two Portuguese-speaking countries and investigate the salt-knowledge, attitudes and behaviors in university students. Methods-A cross-sectional study was conducted with consumers from two university restaurants in São Paulo (SP), Brazil and Oporto (PO), Portugal. Participants regarding an electronic questionnaire, through which sociodemographic data, information on routine, dietary perceptions and concerns, knowledge, attitudes and behavior (KAB) regarding salt intake were obtained. Descriptive analyzes, Pearson's chi-square test, bivariate and multivariate Poisson analysis and correspondence analysis were performed using the SPSS, STATA and XLSTAT tools. Sensory characterization of starter preparations (vegetable soups, OP) and main meals (ground meat and roasted potatoes, SP) from menus of the institutions' restaurants was carried out. The sodium content of the soup preparations of turnip greens, savoy cabbage and carrots (OP), ground beef and roasted potatoes (SP) was determined with the usual amount of salt and reductions of up to 35% by flame photometry methods (OP) and optical emission spectrometry with inductively coupled plasma (SP). Participants were Check-All-Apply testicles (CATA); affective testicles of acceptance, by means of a hedonic scale of 9 points, and intensity of salty taste, by means of a 10 cm unstructured scale containing "much" and "little" salty at the ends. Descriptive statistical analyzes, Shapiro-Wilk tests, Kruskal Wallis, Cochran's Q, penalty and correspondence analysis were advanced by the XLSTAT software. Results-151 university students from OP and 309 from SP agreed to participate in the study and answer the electronic questionnaire; 107 of OP and 177 of SP responded to sensory tests. It was verified in the public of university students the presence of risk behavior / attitudes towards excessive sodium / salt intake, such as the lack of interest in reducing dietary salt, the use of table salt, in addition to low knowledge regarding recommendations. In both groups, SUMÁRIO

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Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

Cited by 55 publications

References 38 publications

Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste

Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste

Females’ ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths

Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários

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