Interactions of umami with the four other basic tastes in equi-intense aqueous solutions

Previous research has shown that the addition of equi-intense concentrations taste compounds leads to mixture suppression, with sweetness being least suppressed while strongest suppressor other stimuli. However, perceived intensity umami (savoury taste) within complex mixtures is less defined. Since maintaining savoury foods at reduced salt levels a growing need, this study investigated role in systems. Initially single tastants were adjusted until trained sensory panel rated them as using general labelled magnitude scales (gLMS). In order evaluate impact on tastes, and vice versa, three sample sets prepared binary quinary The first two utilised monosodium glutamate (MSG) tastant; one set without balancing sodium level MSG another accounting for it by an equivalent molarity. third used monopotassium L-glutamate monohydrate (MPG) source overcome confounding influence sodium. All samples panellists. results studies conclude does not enhance or suppress perception any aqueous systems (p > 0.05); whereas sweet, salty, sour bitter significantly both < 0.05). Where chloride together, salty maintained.