The Threshold for MSG is Low Enough to be Used as a Seasoning
Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). People taste umami through taste receptors that typically respond to glutamate. Glutamate is widely present in meat broths and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG). MSG is produced through a microbial fermentation process using bacteria such as Corynebacterium sp. and Brevibacterium sp. The carbon source used is usually molasses, glucose, or starch hydrolyzed. In addition, free glutamate is widely contained in daily food products such as meat products, fruits, vegetables, and instant cooking spices.
MSG is still classified as a safe material and included in the category of GRAS material "Generally recognized as safe". The Indonesian government imposes the maximum use of MSG as a Good Food Production Method (CPPB) that is in sufficient quantities required to produce the desired effect. However, most people consider that the use of MSG has a negative effect on health. Generally, commercial MSG products do not include the amount or specific dose required to produce tasty flavours. Therefore, it is necessary to consult for the appropriate use of MSG for everyday purposes. Some have claimed that MSG leads to excessive glutamate in the brain, and excessive stimulation of nerve cells.
The group of Researchers from the Bogor Agricultural University (IPB) implemented a study program on "Ambang Deteksi dan Preferensi Rasa Umami dari Monosodium Glutamat (MSG) dalam Sistem Pangan = Threshold Detection and Preference of Umami Flavor from Monosodium Glutamate (MSG) in Food System". The group consisted of Dede R. Adawiyah (SEAFAST Center IPB), Budi Nurtama (Department of Food Science and Technology), Meuti (student of Master of Science Program of Food Science) and Feby Setiawan (student of Master Program of Food Technology Studies).
The aims of the study were to determine the umami taste detection threshold of MSG, to study the binary interaction between the umami taste of MSG with the other four basic flavors (sweet, salty, sour and bitter) and to determine the umami taste preferences threshold of MSG in the food model.
The study revealed that the umami detection threshold value of salt is 0.30 g of salt / 100 mL of 0.08 g of MSG / 100 mL, whereas in salt use 0.42 g of salt / 100 mL is 0.02 g of MSG / 100 mL. While the preference threshold value using Fechner's psychophysical equation at 0.30 g of salt / 100 mL was 0.25 g of MSG / 100 mL, whereas at concentration 0.42 g of salt / 100 mL was 0.06 g MSG / 100 mL.
"This study is expected to provide scientific information about the amount of MSG needed to produce the desired savory taste in food products," says Dede
In this study, the threshold of MSG detection was determined based on saline solution as the use MSG usually coincided with salt (not as a single solution). In addition, the preference threshold value is required as information about the smallest concentration of MSG consumers begin to enjoy. The food samples used were spinach vegetables, then tested the detection threshold using Three-alternative forced-choice (3-AFC) (ASTM) and R-Index method using selected panels and untrained panel (ISO: initiated sensory assesors). (Wied)
