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/100ml) are concentrations of MSG and GMP, respectively, in a given MSG-GMP mixture, y (g/100ml) 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.
