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Effects of added glutamate on liking for novel food flavors.
Appetite. 2004 Apr; 42(2):143-50.A

Abstract

Adding glutamate to foods increases their umami quality, their acceptability and their consumption. The functional significance of this palatability is unclear. Other highly palatable substances, e.g. sugar and fats, also increase liking for novel flavors with which they are repeatedly paired, especially when ingested. This is thought to reflect the rewarding effects of sugar and fat energy, post-ingestion. To determine if a liking for novel flavors can also be conditioned using glutamate, 44 subjects rated 10 ml samples of three novel soups for liking and familiarity, both before and after seven daily exposures to each of two soup flavors-one with added monosodium l-glutamate (MSG) (0.5% w/w; MSG+) and one without (MSG-). During exposure, subjects received either a 250 ml bowl of soup (Consume group) or a 10 ml sample (Taste group). There were no significant differences as a function of samples or groups, despite some trends for changes in liking to be higher in the consumed MSG+ condition. In a second experiment, 69 subjects were divided into three groups (Consume MSG+; Consume MSG-; Taste MSG+) in which they received nine exposures to one novel soup flavor. The Consume MSG+ group showed a significantly greater increase in liking than either the Consume MSG- or the Taste MSG+ groups, which did not differ. Changes in familiarity ratings reflected amount consumed, not MSG content. Pairing glutamate with a novel flavor can condition liking for that flavor. While post-ingestive effects of glutamate may be rewarding, flavor conditioning cannot be ruled out.

Authors+Show Affiliations

Sensory Science Research Centre, University of Otago, Dunedin, New Zealand. john.prescott@jcu.edu.au

Pub Type(s)

Clinical Trial
Controlled Clinical Trial
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15010178

Citation

Prescott, John. "Effects of Added Glutamate On Liking for Novel Food Flavors." Appetite, vol. 42, no. 2, 2004, pp. 143-50.
Prescott J. Effects of added glutamate on liking for novel food flavors. Appetite. 2004;42(2):143-50.
Prescott, J. (2004). Effects of added glutamate on liking for novel food flavors. Appetite, 42(2), 143-50.
Prescott J. Effects of Added Glutamate On Liking for Novel Food Flavors. Appetite. 2004;42(2):143-50. PubMed PMID: 15010178.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of added glutamate on liking for novel food flavors. A1 - Prescott,John, PY - 2002/09/15/received PY - 2003/06/28/revised PY - 2003/08/28/accepted PY - 2004/3/11/pubmed PY - 2004/5/12/medline PY - 2004/3/11/entrez SP - 143 EP - 50 JF - Appetite JO - Appetite VL - 42 IS - 2 N2 - Adding glutamate to foods increases their umami quality, their acceptability and their consumption. The functional significance of this palatability is unclear. Other highly palatable substances, e.g. sugar and fats, also increase liking for novel flavors with which they are repeatedly paired, especially when ingested. This is thought to reflect the rewarding effects of sugar and fat energy, post-ingestion. To determine if a liking for novel flavors can also be conditioned using glutamate, 44 subjects rated 10 ml samples of three novel soups for liking and familiarity, both before and after seven daily exposures to each of two soup flavors-one with added monosodium l-glutamate (MSG) (0.5% w/w; MSG+) and one without (MSG-). During exposure, subjects received either a 250 ml bowl of soup (Consume group) or a 10 ml sample (Taste group). There were no significant differences as a function of samples or groups, despite some trends for changes in liking to be higher in the consumed MSG+ condition. In a second experiment, 69 subjects were divided into three groups (Consume MSG+; Consume MSG-; Taste MSG+) in which they received nine exposures to one novel soup flavor. The Consume MSG+ group showed a significantly greater increase in liking than either the Consume MSG- or the Taste MSG+ groups, which did not differ. Changes in familiarity ratings reflected amount consumed, not MSG content. Pairing glutamate with a novel flavor can condition liking for that flavor. While post-ingestive effects of glutamate may be rewarding, flavor conditioning cannot be ruled out. SN - 0195-6663 UR - https://www.unboundmedicine.com/medline/citation/15010178/Effects_of_added_glutamate_on_liking_for_novel_food_flavors_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0195666303001533 DB - PRIME DP - Unbound Medicine ER -