Eliza Kostyra, Nina Barylko-Pikielna

Faculty of Human Nutrition and Consumer Sciences, Agriculture University in Warsaw

In contrast to numerous studies focusing on hedonic effect of umami substances added to foods, the aim of this study was to establish perceptive differences in flavour profile of model foods to which rising amount/ratio of monosodium glutamate (MSG) and a mixture of disodium inosinate and guanylate (I+G) was added.

Seven model food matrices (six soups and mashed potato) prepared in controlled laboratory conditions of fixed NaCl amount (0,6%) were supplemented in MSG (0-0,5%) and I+G (0-0,15%) according to the same factorial pattern; for each matrix 6-7 samples with various level of umami substances (and various palatability) were chosen and evaluated by profiling method. Time-Intensity (T-I) measurements of leading "positive” attributes ("bouillon-like”, salty) and "negative” one (burnt) in selected matrices (chicken broth, mushroom, vegetable and green peas soups) of low, medium and high over-all quality was performed to characterize time-related changes.

The results of profiling despite some diversity of the sensitivity in perceptive responses to umami agents – revealed general regularity: with rising amount of the last the intensity of the "positive” attributes (like "bouillon-like”, salty, "body”) increased, while the intensity of the "negative” ones (as burnt and bitter/pungent in mushroom soup) – decreased. Above phenomenon was confirmed by T-I results, which additionally showed that a diverse effect of umami substances on "positive” and "negative” attributes concerns also time-related characteristics, as a duration of the perception and its volume (body) expressed as an area under T-I curve. The diverse, bi-directional action of umami substances depending on hedonic character of the attribute may explain the "rounding” effect in sensory characteristics evoked by MSG/I+G in the flavour profile of savoury foods.

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