Sensory Changes in Umami Taste of Inosine 5′‐Monophosphate Solution after Heating

摘要

ABSTRACTDiscrimination in umami taste of inosine 5′‐monophosphate (IMP) solution caused by thermal degradation was investigated by sensory evaluation. The difference threshold of umami taste of 0.005 IMP solution in the presence of 0.05 monosodium glutamate (MSG) was 0.002. The difference threshold of a 0.005 IMP solution decreased by about one half when heated at 95°C for 15 h. Inosine, one of the main products of the thermal degradation of IMP, had a bitter taste. The detection threshold of inosine varied widely among panelists. Heating a 0.005 IMP solution at 95°C for 15 h formed inosine at about one tenth of its lowest detection thre