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• Food Chemistry •     Next Articles

Study on the interaction between disodium succinate and monosodium glutamate and their hedonic liking

jing wang1, 1,Ning-Long ZHANG 1,   

  • Received:2018-04-03 Revised:2018-09-10 Online:2018-11-25 Published:2018-11-21

Abstract: Monosodium glutamate (MSG) is a representative umami substance and widely used to enhance the overall food flavor and palatability in the food industry. Disodium succinate (WSA) is a widely used flavor enhancer as well due to its unique umami taste property. Although WSA has been applied in many commercial products, its interaction with MSG and their hedonic liking assessment have not been reported yet. 12 panelists were trained for the sensory evaluation. Paired comparison test and the nine-point hedonic scale were used to determine the relative umami concentration and assess hedonic liking of 5 mixed solutions containing 0.300 g/100ml MSG and 0.010 g/100ml, 0.020 g/100ml, 0.030 g/100ml, 0.050 g/100ml and 0.100 g/100ml WSA, respectively. The results showed that the addition ratio of WSA less than 6:1 can improve umami taste significantly. After that the intensity rating of the umami taste declined with the increase of the addition ratio. The hedonic liking of these mixed solutions tended to increase slightly, but dropped dramatically when the amount of WSA increased. Meanwhile, mixed solution with the addition ratio of 15:1 was more preferred. Hence, the optimum addition ratio of WSA is 10:1 based on the results above.

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

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