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...

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Veröffentlicht in:	Journal of food science 1984-01, Vol.49 (1), p.82-85
Hauptverfasser:	Yamaguchi, S, Takahashi, C
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Catering and ready-to-eat meal industries Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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