ON THE PSYCHOPHYSICS OF SALTINESS ENHANCEMENT BY MSG

OTERO-LOSADA, M.

Ciudad Autonoma de Buenos Aires

Congreso; Jornadas de Analisis Sensorial 2005. Tendencias actuales y aplicaciones; 2005

UBA-IQUIMEFA-CONICET. INTA Castelar.

Monosodium glutamate (MSG) is a known flavor enhancer. Previously we reported that MSG shortened reaction time to saltiness induced by low NaCl concentrations. AIM: To test the hypothesis that reduction of reaction time to saltiness could in turn increase the perceived intensity of saltiness, mainly at low sodium concentrations. This work provides psychophysical (objective) records of MSG-induced enhancement of saltiness perception. Perceived saltiness intensity was evaluated using conventional psychophysical methodology (converging limits, CL). STIMULI: aqueous solutions of NaCl, NaCl+MSG, NaCl+KCl, NaCl+MSG+KCl, KCl, MSG and KCl+MSG. Concentrations: NaCl 12.5, 25, 50, 100, 200 mM; KCl:NaCl ratio 2:1; MSG 4.32, 10.80, 27.00, 67.50, 168.75 mM (27 mM in mixtures). CL estimations were plotted against stimulus concentration and psychophysical slopes (â, Steven´s coefficient) were calculated. Results were analysed by two-way ANOVA followed by the least significant difference test (LSD). Libro de Resúmenes de las Jornadas de Análisis Sensorial 2005. Tendencias actuales y aplicaciones, T36. ISSN 0325-2043 UBA-IQUIMEFA-CONICET. INTA Castelar.