Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup

Abstract

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.