Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup

A response-surface sensory method examined the functional relationship between monosodium glutamate (MSG) and NaCl levels in a clear soup, and its effects on saltiness and palatability. The latter were expressed by second-order polynomials of the concentrations of added MSG and NaCl, indicating that, to provide an appropriate saltiness and maximum sensory palatability score, more NaCl was needed in soup having a lower MSG content. Hence, a high palatability score can be attained in NaCl-restricted soup by adding an appropriate level of MSG. (wz)