The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Guanylate

Abstract

The synergistic effect of the taste of monosodium glutamate (MSG) and disodium 5′-guanylate.7H2O (GMP) was studied by the sensory tests. As to the intensity of the taste, the relationship was expressed by the following equation: y=u+γ′uv′ where u and v′(g/100 ml) are concentrations of MSG and GMP, respectively, in a given MSG-GMP mixture, y (g/100 ml) is the concentration of MSG alone equivalent to the taste intensity of the mixture, and γ′ is a constant. The γ′ was determined as 2.8×103 and 2.3 times larger than the value in the case of MSG and disodium 5′-inosinate•7.5H2O (IMP) mixture. For the quality of taste, no difference can be detected between the equivalent intensity of IMP and GMP except the cases of extremely higher concentrations. © 1968, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.