The Causality of Monosodium Glutamate Fourier Transform Infrared (FTIR) Absorbance Pattern with Wave Peaks from Several Seasoning Product (Savoury Flavors)

Abstract

This study is aimed to find out the causality of raw materials, food additives and supportive materials used to produce several products of seasoning products available at commercial market and their direct correlation with monosodium glutamate (MSG) as flavor enhancing ingredient. An observation is taken to randomly collect 9 (nine) brands of seasoning (savory flavors) using Fourier Transform Infrared (FTIR) spectroscopy. The results of observation are processed using main component analysis and hierarchical cluster analysis. The results of study show that9 (nine) brands of seasoning (savory flavors) are made from food additives and supportive material which score of eigenvalues is equal to 8.854 or 98.374 of variant and there is a direct causality with synthetic flavor enhancing ingredient (2 MSG variants). Such direct causative direct correlation applies to seasoning with grilled chicken flavor (SF7), seasoning with salted cheese flavor (SF5), seasoning with roasted beef flavor (SF3), seasoning with barbeque flavor (SF9), seasoning with tiramisu flavor (SF6), seasoning with spicy corn flavor (SF10) and monosodium glutamate (MSG) with eigenvalues score is 7.416 or 67.416% of variant. Balado flavored seasoning (SF8), cheese flavored seasoning (SF4), sweet spicy flavored seasoning (SF11) and Chinese flavor enhancing ingredient have direct causality with Chinese flavor enhancing ingredient, which eigenvalues score, is 1.517 or 13.792% of variant. Monosodium glutamate (SF1) and Chinese flavor enhancing ingredient have similarity of eigenvalues score is 1.108 or 10.071% of variant.