Analysis of binary taste-taste interactions of MSG, lactic acid, and NaCl by temporal dominance of sensations

• Published in: Food quality and preference Vol. 52; pp. 1 - 10
• Main Authors: Kawasaki, Hiroya, Sekizaki, Yuka, Hirota, Mariko, Sekine-Hayakawa, Yuki, Nonaka, Masahiko
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-09-2016
• Subjects: Basic tastes; Binary taste mixtures; Duration; Temporal dominance of sensations; MSG; Basic tastes; TDS; Binary taste mixtures; TI; Duration; IMP; Temporal dominance of sensations
• ISSN: 0950-3293; 1873-6343
• DOI: 10.1016/j.foodqual.2016.03.010

•Three basic taste solutions were analyzed by temporal dominance of sensations (TDS).•Binary combinations of salty, sour, and umami tastes were also evaluated.•TDS duration for the three tastes increased in a concentration-dependent manner.•Duration of a given taste was altered by coexistence with a different taste.•These findings provide a basis for developing foods with specific tastes or flavors.
Temporal dominance of sensations (TDS) is a relatively novel sensory evaluation technique that measures the temporal evolution of sensory perception. The sensory properties of food or drink products have been described by TDS; however, basic sensory data on TDS are still lacking. We analyzed TDS data for solutions of three basic tastes (umami, salty, and sour) and their binary combinations. The duration of TDS for the main taste of each type of solution (monosodium glutamate [MSG] for umami, sodium chloride [NaCl] for saltiness, and lactic acid for sourness) increased in a concentration-dependent manner. In addition, the duration of the umami taste of MSG was longer than that of MSG/inosine 5′-monophosphate solution with an umami taste of equivalent intensity. The duration of NaCl saltiness was increased by coexistence with MSG and decreased by coexistence with lactic acid. On the other hand, the duration of the umami taste of MSG was suppressed by coexistence with NaCl but not lactic acid, while the duration of the sour taste of lactic acid was suppressed by MSG but not NaCl. These findings provide novel insight into the temporal sequence of basic taste perception during food consumption.