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Sensory and functional properties of monosodium glutamate

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dc.contributor.authorGiovanni, Maria Elizabeth, author
dc.contributor.authorStone, Martha B., advisor
dc.contributor.authorMaga, Joseph A., advisor
dc.contributor.authorAllen, Kenneth D., committee member
dc.contributor.authorKinnamon, Sue C., committee member
dc.date.accessioned2007-01-03T04:54:49Z
dc.date.available2007-01-03T04:54:49Z
dc.date.issued2002
dc.description.abstractFlavor potentiators have been used for centuries to improve food flavor. However, neither the taste transduction mechanisms nor the behavior of flavor potentiators in food are fully understood. The objectives of this research were: 1. To determine the relationship between salivary glutamate and perception of MSG and NaCl; 2. To characterize the time-intensity profiles (TI) of flavor potentiators; and, 3. To determine the effects of heat treatment and pH on levels of L-glutamic acid in simple food systems. The first study consisted of collecting whole mouth saliva and determining thresholds to and perceived intensities of MSG and NaCl. A preliminary experiment indicated that perception of MSG may be influenced by salivary glutamate, gender, and ethnicity. The principal study with 60 subjects found no effect of ethnicity or gender on salivary glutamate or sodium levels. Female Asians had higher salivary sodium and rated the lower concentrations of NaCl as more intense. Psychophysical measures of MSG and NaCl were independent of salivary levels. Twenty subjects, trained in TI methods, evaluated 20 samples of MSG, IMP, and GMP, singly and in combination. The TI profiles generated were atypical of other taste modalities. Time to maximum intensity was brief, followed by a plateau phase at maximum intensity with a long aftertaste. Sample intensities varied significantly, with mixtures of 10 and 5 mM MSG and 2.5 mM IMP and GMP having highest intensity and duration. These results indicated that flavor potentiators may increase total flavor in the mouth. Synergism among flavor potentiators was demonstrated. To determine the effect of pH and heat on L-glutamic acid, 0.1% MSG was added to eleven simple food systems. Percent recovery was highest for tomatoes and lowest for beef broth. Fish broth and tomatoes had higher recoveries at pH 6 than pH 3; thus, pH altered L-glutamic acid levels. No effect of heat on L-glutamic acid levels was found. The sensory and functional behavior of MSG is governed, in part, by the individuality of the subject, its temporal response, and the food system in which it is used.
dc.format.mediumdoctoral dissertations
dc.identifier2002_Summer_Giovanni_Maria.pdf
dc.identifierETDF2002400043FSHN
dc.identifier.urihttp://hdl.handle.net/10217/86392
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relationCatalog record number (MMS ID): 991015364579703361
dc.relationQP562.G5.G46 2002
dc.relation.ispartof2000-2019
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectMonosodium glutamate
dc.titleSensory and functional properties of monosodium glutamate
dc.typeText
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineFood Science and Human Nutrition
thesis.degree.grantorColorado State University
thesis.degree.levelDoctoral
thesis.degree.nameDoctor of Philosophy (Ph.D.)

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