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首页> 外文期刊>Journal of Food Science >Females' ability to discriminate MSC from NaCl influences perceived intensity but not liking of MSG added vegetable broths
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Females' ability to discriminate MSC from NaCl influences perceived intensity but not liking of MSG added vegetable broths

机译：女性能力从NaCl鉴别MSC的能力影响感知强度，但不喜欢MSG添加的蔬菜汤

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摘要

This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium-reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1 ± 5.4. Broths evaluated included: control broth (0 g NaCl, 0 g MSG), high NaCl broth (0.8 g/100 mL), medium NaCl (0.4 g/100 mL), low NaCl (0.2 g/100 ml), medium NaCl (0.4 g/100 ml) + 29 mM MSG and, low NaCl (0.2 g/100 mL) + 29 mM MSG. Participant's umami discrimination status was determined using forced-choice triangle tests (29 mM MSG vs 29 mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P ＞ 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P ＞ 0.2) than nondiscriminators (P ＜ 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (x~2 (2, N = 115) = 8.45; P ＜ 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt-reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl).
机译：本研究调查了品尝谷氨酸钠（MSG）的能力是否与钠还原的蔬菜肉汤的喜密集有关，添加M​​SG。六种蔬菜肉汤具有不同浓度的添加NaCl和MSG，对整体强度进行了评估，并喜欢，并按N = 115名女性参与者，平均24.1±5.4。评估的肉汤包括：控制肉汤（0g NaCl，0 g msg），高NaCl肉汤（0.8g / 100ml），培养基NaCl（0.4g / 100ml），低NaCl（0.2g / 100ml），培养基NaCl（ 0.4g / 100ml）+ 29mm msg，低NaCl（0.2g / 100ml）+ 29mm mmg。参与者的Umami判别状态是使用强制选择三角形试验确定的（29mm MMG Vs 29mm NaCl），测量Suprathreshold盐味强度（NaCl）。与MSG部分替换NaCl而不影响低NaCl肉汤的疗程，可以通过仅利用强度或喜好的肉汤（培养基NaCl），可以通过MSG部分替换NaCl而不影响7％的Na降低。 MSG判别符（n = 37）和非面歧刺激物（n = 78）之间的肉汤没有显着差异（n = 78）（p> 0.2）。 MSG鉴别器将所有肉汤均为总体浓度明显更强烈（对照肉汤除外，P> 0.2除外）而不是非胆管剂（P <0.05）。在MSG歧视状态和盐味强度截头之间存在显着的关系（X〜2（2，N = 115）= 8.45; P <0.02），表明NA离子主导味道曲线。区分来自NaCl的MSG的能力不会影响添加味精的盐还原肉汤。 MSG歧视状态与NaCl味道强度有关，表明钠离子在影响强度（杂项和NaCl共同）中的主要含量。

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  • 来源
    《Journal of Food Science》 |2020年第12期|3934-3942|共9页
  • 作者

    Isabella E. Hartley; Dijn G. Liem; Russell SJ. Keast;

  • 作者单位

    CASS Food Research Centre School of Exercise and Nutrition Sciences Deakin Univ. Burwood VIC 3125 Australia;

    CASS Food Research Centre School of Exercise and Nutrition Sciences Deakin Univ. Burwood VIC 3125 Australia;

    CASS Food Research Centre School of Exercise and Nutrition Sciences Deakin Univ. Burwood VIC 3125 Australia;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    MSG; salt reduction; sodium; taste; umami;

    机译：msg;减少盐;钠;品尝;umami.;
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