FLAVOR MODIFICATION BY SODIUM-CHLORIDE AND MONOSODIUM GLUTAMATE

Five concentrations of sodium chloride or monosodium glutamate were ad ded to pure taste or flavor substances. The five mixtures were ranked for pure taste or flavor intensity. No true potentiation was found. Su prathreshold sodium chloride or monosodium glutamate additions general ly suppressed pure tastes and flavors. The extent of suppression depen ded upon the pure taste or flavor present. This differential suppressi on may result in apparent potentiation in more complex mixtures (e.g., three or more components) due to an apparent (relative) increase in i ntensity of less-suppressed flavor components. Apparent potentiation m ay also be due to addition of flavor components of sodium chloride and monosodium glutamate.