关键词: 琥珀酸二钠, 谷氨酸钠, 相对鲜味浓度, 成对比较检验, 喜好度

Abstract: Monosodium glutamate (MSG), a representative umami substance, is widely used to enhance overall food flavor and palatability in the food industry. Disodium succinate (or WSA for short) is also a widely used flavor enhancer due to its unique umami taste. Although WSA has been applied in many commercial products, its interaction with MSG and their hedonic liking have not been reported yet. A total of 12 panelists were trained for sensory evaluation in this study. Paired comparison test and the nine-point hedonic scale were used to determine the relative umami concentration and to assess the hedonic liking of 5 mixed solutions containing 0.300 g/100 mL MSG and 0.010, 0.020, 0.030, 0.050 and 0.100 g/100 mL WSA, respectively. The results showed that umami taste significantly increased with increasing WSA concentration up to a MSG/WSA ratio of 6:1 and then decreased. Hedonic liking slightly rose with increasing WSA concentration up to a MSG/WSA ratio of 15:1 and then dropped dramatically. Hence, the optimum MSG/WSA ratio does not exceed 10:1 based on the results above. The interaction between MSG and WSA found in this study can provide a theoretical basis for the application of WSA.

Key words: disodium succinate, monosodium glutamate (MSG), relative umami concentration, paired comparison test, hedonic liking