Influence of MSG and 5-Nucleotides on Aroma

The influence of flavor potentiators on aroma perception is also controversial. Wagner et al. [29] concluded that IMP could affect the aroma of some foods. They found that 0.01% IMP increased aroma strength of certain notes in beef noodle soup. Similar effects have also been reported by Caul and Raymond [30] and Kurtzman and Sjostrom [31]. However, Yamaguchi [32] reported that MSG has no effect on the aroma properties of 16 foods used in her study. This study is quite contrary to much of the other literature. While these studies involved sensory evaluation, Maga and Lorenz [33] reported on the effects of flavor potentiators on headspace volatiles of beef stock as measured by gas chromatography. They found similar trends for 0.05% MSG and 0.05% 5 -nucleotides with both increasing the volatiles in the headspace. However, the 5 -nucleotides increased overall peak areas by 2.3 times as compared to 1.7 times for the MSG. 

The mechanism of enhancing aroma concentration in the headspace is unknown and such data need to be viewed with care. One can conceive how interactions 

Ratio of Relative Flavor Ratio of Relative Flavor 

Source From Johnson, K.R., Encyclopedia of Food Science, M.S. Peterson, 

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