Food Quality and Preference 18 (2007) 751–758

www.elsevier.com/locate/foodqual

Sensory interaction of umami substances with model food matrices

and its hedonic effect
N. Baryłko-Pikielna *, E. Kostyra
Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food and Commodity Science,
Warsaw Agricultural University, Nowoursynowska 159C, 02-776 Warsaw, Poland

Received 6 April 2006; received in revised form 8 January 2007; accepted 10 January 2007
Available online 25 January 2007

Abstract

Palatability changes in seven model foods (soups and mashed potato) evoked by various combinations of monosodium glutamate
(MSG) and disodium inosinate and guanylate (I + G) were studied. Flavour enhancers were added to each food matrix according to
the same factorial design. The magnitude, direction and regularity of hedonic responses were highly product-dependent. Contribution
of MSG and I + G to palatability-enhancement also varied for different model product: in chicken broth and vegetable soup MSG
played the leading role; in mushroom, red beets and asparagus soups contribution of I + G was considerable. In green peas cream soup
the supplementation by MSG/I + G evoked mostly negative hedonic effect. Analysis of naturally present free amino acids revealed con-
siderable differences in their amount and composition. The interaction of naturally present glutamates and added umami substances (and
probably other sensory-active compounds) might be at least partially responsible for observed diversity of hedonic responses.
Ó 2007 Published by Elsevier Ltd.

Keywords: Umami substances; Model foods; Palatability

1. Introduction However, this ability does not concern all foods. It is

An affective response to umami-supplemented foods,
expressed as a degree of liking (palatability, pleasantness)
is of particular interest as it contributes greatly to the
acceptance of large segment of foods, with all its nutri-
tional and health-related (Bellisle, 1999; Schiffman, 2000;
Torii, 1998), as well as consumer satisfaction and market-
ing consequences (Halpern, 2000; Prescott, 2004).
The peculiarity of umami substances, as monosodium
glutamate (MSG) and 50 -nucleotides is that while being
evaluated in water solution as neutral or even unpleasant
(Yamaguchi, 1987) they became effective flavour enhancers
and positive flavour modulators in food (Kemp & Beau-
champ, 1994). Because of this unique ability they are used
word-wide as additives to the variety of foods, both indus-
try-processed and home- and restaurant-made.
*
Corresponding author. Tel.: +48 22 5937052; fax: +48 22 5937040.
E-mail address: nina_pikielna@sggw.pl (N. Baryłko-Pikielna).
generally recognized that umami substances are effective
flavour enhancers in savoury foods, such as meat, fish, sea-
food, vegetable foods and mixed products of above raw
materials – but they remain ineffective in sweet, fruity or
bland foods (Yamaguchi, 1998; Yamaguchi & Takahashi,
1984).
Flavour- and palatability-enhancing effect of MSG in
food is remarkably strengthened by the simultaneous pres-
ence of very small amounts of 50 -nucleotides. The ratio of
MSG to the nucleotides is usually between 100:1 and 50:1
(Yamaguchi, 1998), indicating a strong taste synergism
between MSG and IMP, GMP or AMP, or their mixture
(Fuke & Ueda, 1996).
Soups belong to those foods in which added umami sub-
stances resulted in positive palatability changes. For this
reason soups are quite commonly used as test material in
the experimental studies on the effect of MSG or MSG
and 50 -nucleotides on sensory hedonic aspects of food
acceptance. Roininen, Lähteenmäki, and Tuorila (1996)

0950-3293/$ - see front matter Ó 2007 Published by Elsevier Ltd.

doi:10.1016/j.foodqual.2007.01.002
752 N. Baryłko-Pikielna, E. Kostyra / Food Quality and Preference 18 (2007) 751–758
studied the effect of umami substances, MSG (0.2%), and
IMP and GMP (0.05%), on the acceptance of three low-salt
soups (lentil and mushroom, leek-potato and minestrone)
in two groups of subjects with low-salt and high-salt pref-
erence. The experiment was performed during eight weeks
of repeated testing. The amount of salt in the soups was
constant on the level of 0.3% and 0.5% respectively, for
subjects with low- and high-salt preference. The pleasant-
ness, taste intensity and ideal saltiness ratings of soups
appeared to be higher in soups with added MSG, in both
low- and high-salt groups. In soups without umami sub-
stances, the pleasantness ratings were significantly lower
at the end of the study than at the beginning, while in
the soups with umami substances added, the hedonic rat-
ings remained unchanged. The change of ideal saltiness in
umami-supplemented soups was higher in the high-salt
than in the low-salt group, being probably related to less
experience of high-salt group with low-salt products
(Roininen et al., 1996).
Sensory interactions between MSG and NaCl and its
effect on saltiness and palatability of clear soups prepared
from dried skipjack were examined by Yamaguchi and
Takahashi (1984). They have found that intensity of salti-
ness and palatability was expressed by the second-order
polynomial equation of the concentration of added MSG
and salt. The optimal level of MSG and NaCl in the soup
was 0.38% and 0.81%, respectively. According to the
authors there was a compensative relation between the
MSG and NaCl: more MSG was necessary when the NaCl
concentration was reduced and vice versa. It was suggested
that compensative relation between MSG and NaCl should
apply to all foods, not just to clear skipjack soup. The opti-
mal combination of above two additives in soups was con-
firmed in another study on chicken broth: the highest
hedonic score was obtained by a very similar combination
of 0.33% MSG and 0.83% NaCl (Chi & Chen, 1992).
Okiyama and Beauchamp (1998) studied another aspect
of MSG activity as palatability enhancer in three consecu-
tive experiments. They examined in a model chicken broth
whether the changes in taste dimensions (enhanced palat-
ability, altered quality) evoked by MSG are attributable
to the sodium or to the glutamate ion, or to both. The
authors concluded that MSG enhanced palatability of
salted soups and that both, the sodium and the glutamate
ions independently contributed to this enhancement.
The compensative relation of MSG and NaCl might be
important in lowering sodium intake. It has been estab-
lished in several studies that an addition of some MSG to
soups and other foods allows to reduce the amount of
added NaCl (Altug & Demirag, 1993; Chi & Chen, 1992;
Yamaguchi & Takahashi, 1984). Partial replacement of
table salt by MSG allowed substantial reduction of Na
intake, without compromising palatability. The reduction
of sodium content resulted from lowering of NaCl level,
in spite of the addition of some Na+ in MSG. It was esti-
mated that potential reduction of Na+ in soups is up to
approximately 40% (Altug & Demirag, 1993).
Other studies have shown that palatability-enhancing
effect of MSG is strongly related to the simultaneous pres-
ence of NaCl. For example, addition of MSG alone to
cooked rice resulted in decrease of its hedonic value (Yam-
aguchi, 1987; Yamaguchi & Takahashi, 1984); adding
both, MSG and NaCl to cooked rice eliminated the decre-
ment in hedonic values (for low concentration of MSG).
Addition of soy sauce (containing wide range of free amino
acids, including glutamic acid but no IMP or GMP) caused
further increase of palatability in cooked rice (Yoshida,
1998). The same effect was noted in palatability changes
of fried rice, but in this case a combination of MSG and
NaCl was sufficient to produce enhanced palatability.
Above results have shown that MSG does not necessarily
have positive effect on palatability of each kind of foods
and that a combination of NaCl and MSG at the adequate
concentrations and ratio to each other with endogenous
free amino acids and other sensory-active compounds
may result in enhanced palatability (Yoshida, 1998).
In the numerous literature sources on umami flavour
enhancing and pleasantness-increasing effect in foods there
is surprisingly few quantitative data, showing how much
the palatability is affected by rising MSG and 50 -nucleo-
tides amount and their combination when added to real
food (or model food matrices), varying in type and compo-
sition. It is not clear, to which degree various composition
of food matrix affects the magnitude and the shape of
hedonic changes evoked by umami substances when
applied separately and in combination.
The aim of this study was to elucidate above quantita-
tive relations between the level and ratio of supplementing
umami substances in various food matrices of controlled
composition and processing procedures.
2. Materials and methods
2.1. Materials
Model products: Six soups popular in Polish cousine and
one second course side-dish (mashed potato) were chosen
as model experimental food matrices. Soups differed in type
(clear or cream) and main component (chicken meat, dry
mushrooms, single or mixed vegetables), thus – they also
may differ in natural content of free amino acids.
For the purpose of the study model products were pre-
pared in strictly controlled laboratory conditions according
to simplified formula (Table 1) (fixed amount of 0.6%
NaCl, no seasonings, no other additives) to avoid possible
uncontrolled variability which might affect hedonic quality
of the samples. The soups were cooked, cooled-down and
stored at 4 °C until analyzed (usually, overnight). Mashed
potato was prepared freshly, according to the formula:
potato flakes 160 g, milk (2% fat) 300 ml, distilled water
540 ml, just before testing session.
For better characterisation of experimental food matri-
ces, natural endogenous free amino acids content was
 N. Baryłko-Pikielna, E. Kostyra / Food Quality and Preference 18 (2007) 751–758 753

Table 1 0.3%; 0.5%) and I + G (0%; 0.005%; 0.010%; 0.015%)

Composition of food matrices (model soups) used as an experimental and their combinations, according to the 4  4 factorial
material
design. Adequate amounts of umami substances according
Ingredients Quantity Ingredients Quantity to the design were mixed thoroughly with the portions of
Clear soups Cream soups soup (or mashed potato) and warmed-up to 70 °C.
Mushroom Vegetable
Mush. (caps), dried 30 g Carrot, frozen 200 g 2.3. Individual samples preparation
Onion, fresh 40 g Bean, frozen 50 g
Distilled water 1000 ml Brussels, frozen 50 g
Green pea, frozen 50 g
From each of 16 samples prepared according to experi-
Cauliflower, frozen 50 g mental design, individual samples (20 ml volume) were
Distilled water 600 ml made and put in the coded warmed-up glass bakers, cov-
Chicken broth Asparagus ered by Petri dishes and kept warm (68 °C) until tested.
Chicken breast 250 g Asparagus, fresh 500 g
Carrot, fresh 100 g Distilled water 500 ml
Celery, fresh 50 g
2.4. Method
Parsley, fresh 50 g
Leek, fresh 50 g For the assessment of relative degree of liking against
Distilled water 1000 ml the reference (umami unsupplemented matrix) the method
Red beet Green peas of hedonic ranking was applied.
Red beet, powder 60 g Green pea, frozen 1000 g
Sugar 4g Distilled water 600 ml
The method was chosen because the results of several
Citric acid 0.3 g comparisons of hedonic ranking with hedonic rating
Distilled water 940 ml revealed that in evaluation of hedonic differences both
methods are equally applicable as both deliver comparable
analysed in all model products. The results are presented in information; by slight differences ranking tends to be more
Table 2. disriminable (Baryłko-Pikielna, Matuszewska, Jeruszka,
Umami substances: Monosodium glutamate (MSG) and Kozłowska, & Brzozowska, 2004; Gay & Mead, 1992; Tep-
1:1 mixture of disodium inosinate and disodium guanylate per, Shaffer, & Shearer, 1994; Villanueva, Petenate, & da
(I + G) of food-additives purity grade were used as umami Silva, 2000).
additives. They were delivered by Ajinomoto Europe, Paris.
2.5. Tasting procedure
2.2. Experimental design
Since 16 samples it was too much to evaluate them
Before tasting session from each model soups 16 sam- simultaneously, the whole sample set was randomly divided
ples were prepared with rising level of MSG (0%; 0.1%; in two sub-sets. Each sub-set contained two references (the

Table 2
Free amino acids content in the investigated food matrices
Amino acidsa Model products
Chicken broth Mushroom soup Red beet Vegetable soup Asparagus soup Green peas soup Mashed potato
Amino acid content (mg/100 g)
CYS – 6.91 0.47 – 0.40 0.83 –
TAU 2.14 1.01 – – 0.23 9.76 –
ASP 6.38 5.74 11.27 37.54 9.55 2.76 35.55
THR 5.13 4.83 3.65 7.50 5.34 23.23 10.56
SER 5.74 4.78 8.94 5.63 12.05 0.97 8.81
GLU 10.40 9.22 9.68 12.33 45.37 41.12 19.27
GLN 5.85 2.01 20.95 19.35 9.77 5.53 27.81
GLY 3.36 2.30 0.94 0.38 3.75 12.43 2.01
ALA 10.29 9.49 7.22 11.05 12.36 33.42 11.51
VAL 4.74 3.02 2.33 5.97 5.80 9.68 20.27
MET 1.76 0.71 0.22 0.77 0.39 2.36 3.36
ILE 2.84 1.74 4.29 2.25 1.23 1.83 6.26
LEU 3.89 2.31 2.72 0.97 1.78 1.95 3.85
TYR 2.66 – – 1.28 0.22 – 13.28
PHE 2.71 0.29 0.29 1.48 1.43 2.36 8.37
ORN – 0.70 – – 0.17 2.44 0.75
LYS 4.23 3.29 0.55 1.26 2.82 4.22 13.46
HIS 2.46 1.74 0.93 2.07 3.02 1.57 6.01
ARG 4.38 9.54 2.72 20.68 7.60 67.45 29.55
– Not detectable.
a
(mg/100 g).
754 N. Baryłko-Pikielna, E. Kostyra / Food Quality and Preference 18 (2007) 751–758
‘‘0” sample and the sample with 0.5% MSG and 0.015 %
I + G), so consisted of 9 samples.
Subjects were asked to rank nine samples (the sub-
set) according to the degree of liking, from the least to
the most liked. Samples were presented to the subjects in
isothermic nests to provide uniform temperature during
tasting (65 °C). Two sub-sets of the same matrix were
evaluated once on two sessions performed on the same
day, 1 h apart.
2.6. Subjects and testing conditions
20 subjects (2 males and 18 females) aged 20–50 years,
recruited from the faculty staff and post-graduate students,
participated in the experiment. They were not trained in
sensory methods, but they participated occasionally in
hedonic tests of other products.
The tests were performed in the sensory laboratory ful-
filling the requirements of ISO 8589 (1998) (individual
booths, standard light and temperature).
2.7. Data analysis
For each sample within the sub-set rank sum of 20 indi-
vidual ranks was calculated.
To test whether and how much samples supplemented
with umami substances differed from the control (the ‘‘0”
sample, without any additives) multiple comparison proce-
dure for analysis of ranked data based on Friedman’s rank
sum test was applied (Hollander & Wolfe, 1973). For the
purpose of analysis expanded tables of critical absolute
rank sum differences were used (Newell & MacFarlane,
1987), for one-sided comparisons ‘‘treatment versus
control”.
2.8. Combining the data for their graphical presentation
The connection (combining) of the results of both sub-
sets for the purpose of graphical presentation was made
on rank sums (based on 20 panelists) by ‘‘superimposing”
results of the second sub-set over the results of the first
one; the references were used as the ‘‘anchors” to bring
both sub-sets of data to the common scale according to
the formula:
0P P 1
R max
P R01 þ P 1
X X B R02 R maxC
Ri2 ðadj:Þ ¼ Ri2 B
@
2 C
A interactive effect of MSG and I + G. By addition of
2
where
P P
R01, R02 – rank sum of ‘‘0” reference from the first
and
P secondPsub-set of samples, respectively,
Rmax1, Rmax2 – rank sum of upper reference (with
maximal amount of added enhancers) in the first and
second sub-set of samples, respectively,
P
Ri2 – rank sum of ‘‘i” sample evaluated within second
sub-set
P of samples,
Ri2(adj.) – adjusted rank sum of sample i2 to be incor-
porated into the structure of first sub-set of samples to
get combined whole set of the data (consisted of 16
samples).*
*Therefore mean ranks scores on bar diagrams are
expressed in the range of 1–9 but not in the range of 1–16.
3. Results
The magnitude of hedonic response to the changes in
amount/ratio of added umami substances varied consider-
ably in various food matrices (model products). Individual
differences are apparent among the products of the same
type (like clear- and cream-soups), as well as between them,
as one can see in Fig. 1a–f.
No common pattern of hedonic response to rising
MSG/I + G due to the type of soup was observed. Each
of three clear model soups represents different pattern of
palatability responses to raising umami additives. In the
chicken broth (Fig. 1a) the palatability rose quite sharply
with the increase of MSG amount. The matrix appeared
to be very sensitive in palatability response to MSG: even
its lowest amount (0.1%) evoked significant (a = 0.05)
increase of mean rank (in degree of liking) as compared
with the reference sample (without any additives). Further
increase of MSG quantity resulted in roughly regular con-
tinuation of palatability increment. The contribution of
I + G to the increase of hedonic response seemed to be
of secondary importance (Fig. 1a).
In the mushroom soup (Fig. 1b) the changes in hedonic
response were caused by joined contribution of MSG and
I + G. When I + G alone was added in growing concentra-
tion (with no MSG), it evoked slight (unsignificant) rise of
palatability. By the addition of 0.015% I + G the palatabil-
ity became significantly higher (a = 0.05) than that of refer-
ence sample. When the nucleotides mixture was combined
with low or moderate MSG amount (0.1% or 0.3%, respec-
tively), the palatability further rose, except for the combi-
nation of 0.5% MSG and 0.015% I + G, by which
dramatic decrease of liking was observed (Fig. 1b).
Another pattern of the relationship of the amount/ratio
of umami with palatability changes might be observed in
red beet soup (Fig. 1c). Its characteristic features were: con-
siderable I + G impact to palatability rising and strong
MSG on 0.1% level, increasing I + G amount resulted in
sharp increase of degree of liking: by 0.01% and 0.015%
of I + G it was significantly higher (on a = 0.05 and
a = 0.01, respectively) than that of reference sample.
Exactly the same palatability effect was achieved by 0.3%
MSG, without any I + G added. Moderate I + G supple-
ment (0.010%) resulted in further (rather slight) palatability
increase; by the highest I + G amount (0.015%) the palat-
ability went down remarkably. On the example of red beet
 N. Baryłko-Pikielna, E. Kostyra / Food Quality and Preference 18 (2007) 751–758 755

a Chicken broth d Vegetable cream soup

9 9
8 8
mean rank scores

mean rank scores

7 7
6 6
5 5
4 4
3 3
0.015 0.015
2 2
0.010 0.010

]
]
0.005 1 0.005

[%
[%
1

I+G
0

I+G
0.5 0 0.5
0.3 0.3 0.1
0.1 0
0 MSG [%]
MSG [%]

b Mushroom soup e Asparagus cream soup

9 9

8 8
mean rank scores

mean rank scores

7 7
6 6
5 5
4 4
3 3
0.015 0.015
2 0.010 2
0.010
]

]
1 0.005 0.005
[%

[%
I+G

I+G
0.5 0 0.5 0
0.3 0.3
0.1 0.1
0 0
MSG [%] MSG [%]

c Red beet soup f Green peas cream soup

9 9

8 8
mean rank scores

mean rank scores

7 7
6 6
5 5
4 4
3 3
0.015 0.015
2 2
0.010 0.010
]
]

1 0.005 1 0.005
[%
[%

I+G

0
I+G

0.5 0 0.5
0.3 0.3
0.1 0.1
0 0
MSG [%] MSG [%]

Fig. 1. Changes in the palatability of various food matrices (soups) supplemented by rising amounts of MSG and I + G (expressed as mean ranks: 1 – least
liked, 9 – most liked). Significance of palatability increment against the reference is shown as different shadow of grey colours: (j) reference sample (no
umami substances added); (h) not significantly different from the reference; ( ) significantly different on a = 0.05; ( ) significantly different on a = 0.01.

soup one can observe, that optimal level and combination compounds: when they were added on the highest level
of MSG and I + G lays within the moderate range of both (0.5% MSG and 0.015% I + G), palatability sharply
756 N. Baryłko-Pikielna, E. Kostyra / Food Quality and Preference 18 (2007) 751–758

decreased to the level not significantly different from that of affected the variability in hedonic responses in equally sup-
reference sample (Fig. 1c). plemented samples among the model products.
Among model soups of cream type, hedonic changes in
the vegetable cream (Fig. 1d) resembled somewhat the pat-
4. Discussion
tern of palatability response observed in the chicken broth
(Fig. 1a) – but only in the dominant role of MSG, but not
The study focused on quantitative aspects of the relation
in the magnitude of palatability increase (which was gener-
between the level of added umami substances and incre-
ally lower than in chicken broth). An interactive effect of
ment of degree of liking in different – although of the same
I + G/MSG was again observed: at null level of MSG, or
type – food matrices. In the numerous publications con-
at its low level (0.1%), rising amount of I + G resulted in
cerning umami this aspect was ignored or only marginally
a slight but regular increase of degree of liking. When
considered. In most studies the hedonic effect of MSG and
MSG was added in higher amount, simultaneous high level
50 -nucleotides when added to foods was evaluated in bimo-
of I + G caused opposite (;) effect. Similar compensation
dal situation (on umami-supplemented vs. unsupplemented
effect was observed in asparagus cream (Fig. 1e).
samples – e.g. Roininen et al., 1996; Schiffman, 2000). Such
An unusual and puzzling pattern of hedonic responses
design did not allow for observation of hedonic changes in
to varying combination of MSG/I + G represented green
foods when the level or ratio of umami substances is
peas cream (Fig. 1f). In comparison with the reference sam-
changing.
ple, most combinations of MSG and I + G resulted in con-
In contrast, the experimental design of this study made
sistent (although not significant) decrease of the
more detailed insight into above problem possible. Two
palatability. Only one single combination (0.3% MSG with
features of the design should be stressed: first, that seven
0.01% I + G) revealed significant (a = 0.01) elevation of
different food matrices of controlled composition and pro-
hedonic response over the level observed in the reference
cessing were used as an experimental material and second,
sample (Fig. 1f).
that umami substances (MSG and mixture of IMP and
Mashed potato as a food matrix appeared to be very
GMP) were added in four raising levels each and all ratio
insensitive to the supplementation in MSG and I + G.
in 4  4 factorial design. The same factorial pattern was
None of two enhancers in any (but one) level and combina-
evaluated in seven matrices, what allowed to observe
tion applied within the experiment caused remarkable
matrix/umami interaction effect and its variability due to
increase of hedonic value. The sole exception was combina-
various matrix composition.
tion of 0.1% MSG with 0.01% I + G, by which degree of
The results have shown, that the final hedonic effect of
liking of the mashed potato sample was slightly, but signif-
MSG/I + G application is highly dependent on the interac-
icantly (a = 0.05) higher than that of the reference (Fig. 2).
tion of matrix (product) with umami additives. It resulted
It should be noticed that palatability of reference sam-
in different level and combination MSG/I + G evoked
ples (without any MSG and I + G) of seven investigated
highest degree of liking in various matrices (Table 3). For
model products differed considerably. It might have
different matrices the dynamics of palatability increase var-
ied from very strong (in chicken broth and mushroom
soup), to very slight or even negative (in mashed potato
Mashed potato
and green peas soup). The remaining three soups revealed
9
8 Table 3
Maximal palatability increment due to MSG/I + G supplementation in
7
mean rank scores

various food matrices

6 Food Palatability (MRS)a MSG and I + G in
5
matrix most liked sample (%)
Reference Most Incrementb MSG I+G MSG/
4
sample liked I+G
3 sample ratio
0.015
2 0.010 Chicken 2.35 7.25 4.90 0.5 0.005 1:100
broth
]
[%

1 0.005
Mushroom 2.55 9.00 6.45 0.5 0.010 1:50
I+G

0.5 0
0.3 Red beet 3.30 6.35 3.05 0.3 0.010 1:30
0.1 0
MSG [%] Vegetable 3.45 6.65 3.20 0.5 0.010 1:50
Asparagus 3.25 7.05 3.80 0.3 0.005 1:60
Fig. 2. Changes in the palatability of mashed potato supplemented by Green peas 5.25 8.00 2.75 0.3 0.010 1:30
rising amounts of MSG and I + G (expressed as in Fig. 1). Significance of Mashed 4.05 6.30 2.25 0.1 0.010 1:10
palatability increase against the reference is shown as different shadow of potato
a
grey colours: (j) reference sample (no umami substances added); (h) not Mean rank score.
b
significantly different from the reference; ( ) significantly different on Palatability difference (in MRS) between most liked sample and the
a = 0.05. reference.
 N. Baryłko-Pikielna, E. Kostyra / Food Quality and Preference 18 (2007) 751–758
a moderate, but individually different hedonic response
pattern. The increase of palatability was estimated as a
magnitude of hedonic changes against the respective refer-
ence (unsupplemented) sample. It means, that an interac-
tion between the composition of food matrix and its
character and the umami additives (their level and mutual
ratio) played a key role in the final hedonic effect in the par-
ticular product. Thus, the optimal relationship obtained for
one product (e.g. the soup) not necessarily would appear
optimal for another one. Therefore the extrapolation of
supplementation results from one matrix to anothers
should be made with a great caution.
The contribution of MSG and I + G to the palatability
elevation was different for various food matrices, too. Gen-
erally, MSG played the priority role; I + G impact varied
greatly in various food matrices. It was quite strong in
some (e.g. mushroom soup), while only of marginal effect
in other investigated food matrices (e.g. asparagus soup).
No consistent synergistic effect between MSG and I + G
was observed. One may speculate, that the phenomenon
of the synergy of above two umami substances (represent-
ing two different ‘‘families” of them), clearly demonstrated
in the simple solution (Yamaguchi, 1998) become undis-
tinct, vague, when umami substances interact with such
complex matrix as food.
The experimental results of this study evoke the ques-
tion, what are possible sources of the observed diversity
and individuality of hedonic responses to the application
of exactly the same MSG/I + G pattern. One of them
might be the fact, that added umami substances are not
the only source of them in the product. Free glutamic acid
and glutamates – similarly as some other free aminoacids
which may possess the umami properties – are common
natural components of many foods of plant and animal
origin in considerable amount (Ninomiya, 1998). Thus,
the umami effect is resulted by joined stimulation of added
and natural umami substances. While the added part was
carefully quantitatively controlled within the experimental
design, about the ‘‘natural” part we know that it was com-
plex and different in various food matrices, as concerns free
amino acids (Table 2). Probably similar differences would
be observed in 50 -nucleotides (which were not analysed).
It should be noticed that the palatability of reference
samples (unsupplemented matrices) seem to be roughly
related to the natural free glutamic acid in the matrix
(Fig. 3) – with one exception (asparagus soup).
An interesting observation is quantitative relation
between natural and added umami substances. The content
of natural (endogenic) free glutamic acid in investigated
food matrices was varied within the range of 9.22–
45.37 mg/100 g; it was much less than added MSG which
varied between 100 and 500 mg/100 g. Of course, one can-
not say that glutamic acid is the only source of natural
umami substances in the experimental food matrices.
Above proportions indicate the prevalent quantity of
added MSG over the natural one – suggesting its main
effect on hedonic changes. In the matrices of the highest
757
5.5
5
Hedonic value (MRS)
4.5
4
3.5
?
(asparagus
3 soup)
2.5
2
0 10 20 30 40 50
GLU content (mg/100g)
Fig. 3. Relationship between the endogenous free glutamic acid (GLU)
and palatability of food matrices (reference samples).
natural glutamic acid content (e.g. green peas soup) final
hedonic effect might be affected by umami substances from
both sources (natural and added).
One shall be aware that the speculation is of limited
value because: (a) not only glutamic acid but other endog-
enous free aminoacids may contribute to the palatability-
enhancement effect, (b) natural content of 50 -nucleotides
in the matrices is unknown and (c) the impact of other than
MSG and 50 -nucleotides sensory-active substances on pal-
atability increment is possible (or even very probable).
The performed experiments and their results put some
more light on the very complex phenomenon of umami
substances impact on degree of liking of various model
products representing one type of foods. Certainly, it raises
also new questions. To address them, further systematic
research should follow.
5. Conclusions
1. Hedonic effect of an amount/ratio of umami substances
(MSG and I + G) added to seven model food matrices
(6 soups and mashed potato) according to the same fac-
torial pattern revealed great diversity in its magnitude
and dynamics; the effect was highly product-dependent.
It indicates, that extrapolation of the experimental
results beyond the investigated material should be made
with a great caution.
2. In most food matrices palatability of unsupplemented
food matrices differed considerably and was roughly
related to the endogenous content of free glutamic acid.
3. An increment of the palatability due to rising umami
agents supplementation tends to be adversely related
to the palatability of unsupplemented matrix.
4. Differences in amount and composition of free amino
acids in the matrices might suggest their contribution
to the diversity in final umami-induced hedonic effect
as a result of interaction matrix/added umami sub-
stances.
758 N. Baryłko-Pikielna, E. Kostyra / Food Quality and Preference 18 (2007) 751–758
Acknowledgements
The study was co-sponsored by the Glutamic Acid Man-
ufacturers Committee of the European Union (COFAG)
and the Faculty of Human Nutrition and Consumer Sci-
ences of Warsaw Agriculture University (SGGW).
The authors would like to acknowledge friendly and
helpful assistance, especially in sample preparation and
presentation to the panelists of Gra_zyna Wasiak-Zys,
M.Sc. and two students, Konrad Kwiatkowski and Łukasz
Sztyk, working on their master thesis. Special thanks the
authors express to all panel members; without their skill,
motivated cooperation and responsibility the study could
not be successfully completed.
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