Sensory Changes in Umami Taste of Inosine 5'-Monophosphate Solution after Heating |
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Authors: | MARIKO KUCHIBA-MANABE TERUYOSHI MATOBA KIYOZO HASEGAWA |
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Affiliation: | The authors are with the Dept. of Food Science &Nutrition, Nara Women's Univ. Nara 630, Japan. |
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Abstract: | Discrimination in umami taste of inosine 5′-monophosphate (IMP) solution caused by thermal degradation was investigated by sensory evaluation. The difference threshold of umami taste of 0.005% IMP solution in the presence of 0.05% monosodium glutamate (MSG) was 0.002%. The difference threshold of a 0.005% IMP solution decreased by about one half when heated at 95°C for 15 h. Inosine, one of the main products of the thermal degradation of IMP, had a bitter taste. The detection threshold of inosine varied widely among panelists. Heating a 0.005% IMP solution at 95°C for 15 h formed inosine at about one tenth of its lowest detection threshold. |
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