Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup
Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup
复制标题
味精和氯化钠的相互作用对清汤咸味和适口性的影响
DOI：
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发表时间：
1984
期刊：
影响因子：
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通讯作者：
C. Takahashi
中科院分区：
文献类型：
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作者：
S. Yamaguchi;C. Takahashi
通过响应面法的感官测试检查了清汤中味精 (MSG) 和 NaCl 的感官相互作用。咸味和适口性的程度用味精和氯化钠添加浓度的二阶多项式表示。多项式表明，为了提供适当的咸味和最大的适口性评分，味精浓度较低的汤中需要更多的 NaCl，反之亦然。建议当必须限制汤中钠的含量同时保持高适口性分数时，应降低 NaCl 含量，同时添加最佳味精含量。
The sensory interactions of monosodium glutamate (MSG) and NaCl in a clear soup were examined by a sensory test, by a response-surface method. The extents of saltiness and palatability were expressed by second order polynomials of the concentrations of MSG and NaCl added. The polynomials indicated that to provide an appropriate saltiness and the maximum palatability score, more NaCl was required in soup with a lower MSG concentration, and vice versa. It is recommended that when the amount of sodium in the soup must be restricted while retaining a high palatability score, the NaCl level should be reduced while adding an optimal MSG level.