Flavor Modification by Sodium Chloride and Monosodium Glutamate

摘要

ABSTRACTFive concentrations of sodium chloride or monosodium glutamate were added to pure taste or flavor substances. The five mixtures were ranked for pure taste or flavor intensity. No true potentiation was found. Suprathreshold sodium chloride or monosodium glutamate additions generally suppressed pure tastes and flavors. The extent of suppression depended upon the pure taste or flavor present. This differential sup pression may result in apparent potentiation in more complex mixtures (e.g., three or more components) due to an apparent (relative) increase in intensity of less‐suppressed flavor components. Apparent potentiation may also be due to addition of flavor components of sodium chloride and monosodium glutamat