It is well known that synergistic effect of umami taste occurs between monosodium glutamate (MSG) and inosine 5'-monophosphate (IMP), and it is used all over the world. In this study, we tried to detect synergistic effect of umami taste by impedance measurement of lipid membranes, and elucidate how MSG affects to lipid membranes. We overcame low reproducibility of impedance measurement by improving experimental procedure and lipid membranes, and succeeded in detection of synergistic effect of umami taste. Furthermore, mechanism of synergistic effect of umami taste on lipid membranes were proposed by pH measurement of the solution.
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