Effects of monosodium glutamate on human food palatability

Abstract

Monosodium glutamate (MSG) is a well-known flavor enhancer used in both Western and Eastern cuisines. Responsible for the 'umami' (delicious) taste, it is incorporated into a large number of solid and liquid savory foods. Experimental studies have established that the presence of added MSG in foods influences palatability, preference and selection. Sensory evaluation tests have shown that both traditional and novel foods get higher palatability ratings if MSG is added at an appropriate dose. In young adults, behavioral tests have shown that the acquisition of a liking for novel foods is facilitated by the addition of MSG to the recipe. In institutionalized elderly persons as well as hospitalized diabetic patients, the addition of MSG to target foods in a lunch meal induced an increased intake for those specific foods, with a subsequent decreased intake of foods presented later in the meal. In both populations, only prandial food selection was affected by MSG, but meal size (kJoules) remained the same. Experiencing the positive effects of MSG is thus possible without inducing hyperphagia. In conclusion, MSG can be used casually by the consumer in order to increase palatability, and it can also be used selectively by nutrition experts in order to orient food selection toward a healthy diet composition.