Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorRocha, Renata Abadia Reis-
Autor(es): dc.creatorRibeiro, Michele Nayara-
Autor(es): dc.creatorSilva, Gabriela Alvarenga-
Autor(es): dc.creatorRocha, Lenízy Cristina Reis-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Autor(es): dc.creatorNunes, Cleiton Antônio-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Data de aceite: dc.date.accessioned2026-02-09T12:44:36Z-
Data de disponibilização: dc.date.available2026-02-09T12:44:36Z-
Data de envio: dc.date.issued2020-08-12-
Data de envio: dc.date.issued2020-08-12-
Data de envio: dc.date.issued2020-05-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/42373-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.15121-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1167389-
Descrição: dc.descriptionWe evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%). A 0.75% saline solution of NaCl was used as a control. In each experiment, the treatments were evaluated by the intensity of salty and umami tastes using an intensity scale. Treatments, selected according to the results of CCRD, were analyzed using time‐intensity (TI) and temporal dominance of sensations (TDS) analyses. Glutamates (MSG/MAG) showed greater capacity to enhance salty taste than treatments containing nucleotides (IMP/GMP). The intensity of umami taste, using all the examined flavor enhancers, showed a similar sensory profile. Temporal perception curves (TI and TDS) of salty and umami tastes also showed a similar temporal profile. The glutamic acid amino acids were better able to improve salty taste than nucleotides in any range of sodium chloride reduction. Flavor enhancers showed greater ability to increase salty taste in smaller reductions in sodium chloride content. Practical Application This research expand the knowledge about the ability to enhance the salty taste of flavor enhancers in different reductions in sodium content, Beside that, will provide information about the time profile of flavor enhancers. This study provides scientific technical information on the ability to intensify the salty taste of flavor enhancers and can assist the industry to develop new low sodium products and encourage the scientific community to conduct future research on this subject.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science-
Palavras-chave: dc.subjectDisodium guanylate-
Palavras-chave: dc.subjectDisodium inosinate-
Palavras-chave: dc.subjectMonoammonium glutamate-
Palavras-chave: dc.subjectMonosodium glutamate-
Palavras-chave: dc.subjectUmami taste-
Título: dc.titleTemporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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