Influence of MSG and 5-Nucleotides on Taste

The influence of flavor potentiators on the basic taste sensations is controversial. Early studies suggested that MSG intensified the sweetness or saltiness of a food when these tastes were near their optimum level while sourness and bitterness were found to be suppressed in some food systems [24]. However, Lockhart and Gainer [25] found no enhancement of either sweet or salt tastes by MSG. Mosel and Kantrowitz [26] also found no enhancanent of either sweet or salt tastes but substantial reductions in the sensory thresholds of sour (2x) and bitter (30x). Van Cott et al. [27] found the opposite that sweet and salt thresholds were lower, and sour and bitter showed no change. Yamaguchi and Kimizuka [28] found no significant influence of MSG on any of the basic tastes. 

Yamaguchi [9] provided a sununary of the literature on MSG and 5 -nucleotide interaction with the basic tastes both at the thresholds and at supra-thresholds. The effects of MSG on the basic tastes at threshold concentrations are shown in Table 11.1. It appears that MSG may  

Solvent Sucrose NaCI Tartaric Acid Quinine Sulfate MSG 

Source From Nagodawithana, T.W., Savory Flavors, Esteekay Assoc., Milwaukee, 1995. With permission. 

Slightly reduce the sensory threshold of sweetness (sucrose) 

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