Time intensity profiles of flavor potentiators (MSG, IMP, GMP)

This research characterized the time-intensity (TI) profiles of monosodium glutamate (MSG), disodium 5'-inosinate (IMP), and disodium 5'-guanylate (GM P). Twenty subjects rated total taste intensity of single solutions of 2.5, 5 and 10 mM MSG, 0.63 and 2.5 mM IMP and GMP, and some of their mixtures, using the TI method. The profiles generated were atypical of other taste mo dalities. Time to maximum intensity was long (16-20 s), followed by a plate au at maximum intensity, and a persistent aftertaste (50-96 s duration). Ma ximum intensities of the samples varied (p<0.001), with mixtures of 10 and 5 mM MSG with 2.5 mM IMP or GMP yielding the highest intensities. Similar d ifferences were found for total duration and area under the curve. These re sults indicate that flavor potentiators may increase total flavor during co nsumption. Synergism between flavor potentiators was demonstrated.