title: Taste sensitivity for monosodium glutamate and an increased liking of dietary protein.
abstract: The aim of the present study was to determine individuals' taste threshold for monosodium glutamate (MSG) alone and in combination with inosine 5'-monophosphate (IMP-5) and to examine if this threshold was related to an increase in sensory properties (including pleasantness of taste) and/or to one's preference for dietary protein over carbohydrate and fat. Using the triangle tasting method, the taste threshold was determined for thirty-six women and twenty-four men. Thresholds varied from zero to infinite as determined using a clear soup with added MSG in the concentration range of 0.1 to 0.8 % (w/w) MSG. Subjects rated fourteen sensory properties of the soup and also their 'liking', 'eating frequency' and 'preference' of twenty-two common high-protein, high-carbohydrate and high-fat food items. The taste threshold (and therefore sensitivity) of MSG was lowered from 0.33 (sem 0.24) to 0.26 (sem 0.22) % MSG when 0.25 % (w/w) IMP-5 was added. None of the sensory properties assessed was associated with the taste threshold of MSG +/- 0.25 % IMP-5 in the overall study population. However, the taste descriptor 'meatiness' was associated with the threshold data for individuals who could taste concentrations of <or= 0.4 % MSG. 'Liking' and 'preference' scores for protein were found to be related to the threshold of MSG +/- 0.25 % IMP-5. From this study population we conclude that the taste threshold of MSG in combination with IMP-5 does appear to predict one's 'liking' of as well as 'preference' for high-protein foods.
authors.affiliation: Department of Human Biology, Maastricht University, PO Box 616, Maastricht 6200, MD, The Netherlands and Top Institute Food & Nutrition (TIFN), PO Box 557, Wageningen 6700, AN, The Netherlands. n.luscombe@hb.unimaas.nl
authors.forename: Natalie D
authors.initials: ND
authors.lastname: Luscombe-Marsh
authors.forename: Astrid J P G
authors.initials: AJ
authors.lastname: Smeets
authors.forename: Margriet S
authors.initials: MS
authors.lastname: Westerterp-Plantenga
mesh_terms: D000328:Adult; D004044:Dietary Proteins; D005247:Feeding Behavior; D005260:Female; D005421:Flavoring Agents / Q000008:administration & dosage*; D005518:Food Preferences; D006801:Humans; D007291:Inosine Monophosphate / Q000008:administration & dosage*; D016014:Linear Models; D008297:Male; D008875:Middle Aged; D011581:Psychological Tests; D016037:Single-Blind Method; D012970:Sodium Glutamate / Q000008:administration & dosage*; D013652:Taste Threshold
chemical_list: D004044:Dietary Proteins; D005421:Flavoring Agents; D007291:Inosine Monophosphate; D012970:Sodium Glutamate