• Culinary science and hospitality research
• /
• v.21 no.3
• /
• pp.92-103
• /
• 2015

The purpose of this study is to verify the educational effect of knowledge about MSG safety and to find evidence of how changes to that knowledge affects attitudes to food safety and MSG seasoning usage intention in the restaurant industry in order to develop efficient marketing strategies. The findings and implications of the research can be summarized as follows. First, there is a significant and positive effect of MSG safety education on regulations and academic research knowledge among MSG safety, but no significant effect on material knowledge. Second, no evidence was found of any effect that changes to MSG safety knowledge may have on attitude to food safety. Third, while the results show a significant and positive effect of regulation knowledge of MSG safety on MSG usage intention, there is no effect resulting from material or academic research knowledge on MSG safety.

• Journal of the Korean Society of Food Culture
• /
• v.5 no.4
• /
• pp.425-430
• /
• 1990

The taste describing terms of Monosodium glutamate(MSG) was surveyed by questionnaires, and the sensory threshold value of MSG solution was compared to those of other basic taste substances. The effects of MSG addition to the other basic tastes were also evaluated. From the 96 responders, the taste of MSG itself was expressed as greasy(58%) or nauseous(24%), but the taste expected when MSG was added to food was expressed as sapidity and relish(79%). From the sensory evaluation, the panel expressed greasy, bitter or sweet at the absolute threshold level(0.002 M) of MSG solution, but changed to greasy and salty at the recognition threshold level(0.006 M). When MSG was added to salt solution, it expanded the salty taste, but with citric acid solution it suppressed the sourness. When MSG was added to sugar solution, it expanded sweet taste at the lower concentration of MSG(0.01 M), but suppressed the sweet taste as MSG concentration increased.

• Korean Journal of Human Ecology
• /
• v.7 no.1
• /
• pp.197-203
• /
• 1998

The recognition thresholds of sucrose, NaCl, citrate, caffeine, and MSG solution were determined and the effects of MSG on four basic tastes were also investigated by the sensory evaluation. The recognition threshold of sucrose was 0.451%, NaCl 0.01%, caffeine 0.005%, citrate 0.004%, and MSG 0.033%. When MSG was added to 10% sucrose solution, the intensity of sweetness significantly decreased by 0.8% MSG. The sweetness of sucrose indicated the decreasing tendency according to the addition of MSG. When MSG was mixed with NaCl solution, the intensity of saltiness significantly increased. With an addition of MSG to the citrate solution, sourness was suppressed. The bitterness increased slightly in a caffeine solution when mixed with MSG.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.6
• /
• pp.539-548
• /
• 2014

The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

• Korean Journal of Food Science and Technology
• /
• v.24 no.3
• /
• pp.236-239
• /
• 1992

Glucose was added into 2% MSG solution and studied for its effect on MSG degradation during heating at $100{\sim}120^{\circ}C$ and initial pH of 4 and 5. It was found that thermal degradation of MSG was significantly increased as the glucose concentration increased up to 20%. The values of thermal degradation constant calculated from linear relationship between log(% MSG) and heating time was linearly increased as the glucose concentration increased. The increased effect was more significant at pH5 than pH4.

• The Korean Journal of Zoology
• /
• v.17 no.4
• /
• pp.185-195
• /
• 1974

The present investigation was attempted to see if MSG(monosodium glutamate) and saccharose, widely used for food additivies, affect the emergence rates of Drosophila virilis. For the present experiments, the four strains(Sinchon-I, Sinchon-II, Choongju, Jeju) were used and MSG and saccharose media were prepared by adding various concentrations of MSG and saccharose to the standard medium. The results obtained were as follows. 1) The significant difference in the emergence rates of Drosophila virilis was found with the concentrations of MSG and saccharose; the emergence rates were decreased as the concentrations of MSG and saccharose were increased. 2) The effects of MSG and saccharose on the emergence rates were not significantly different among the four strains of Drosophila virilis. 3) The effect of MSG on the emergence rates was found to be greater than that of saccharose.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.4
• /
• pp.342-348
• /
• 1990

Effects of various monosodium glutamate(MSG_ concentration (0-400mg%) on the quality of Korean cabbage kimchi during fermentation at 2$0^{\circ}C$ were investigated. The growth of lactic acid bacteria titratable acidity pH content of thiamine ascorbic acid $\beta$-carotene and sensory evaluation were observed in the presencve of MSG. Titratable acidity was increased in the kimchi contained MSG during the fermentation.l Wheeas the changes of pH in the kimchi contained MSG were similar to those in control, Maximum growth of lactic acid bacteria was observed after 49 hour of fermentation in kimchi contained with 200mg MSG. The might be due to the fact that MSG was given optimum pH for acid bacteria growth because of its buffering action. Therefore the periods of kimchi fermentation were reduced by addition of MSG, MSG also affected on the stability of ascorbic acid thiamine and $\beta$-carotene. According of MSG. MSG also affected on the stability of ascorbic acid thiamine and $\beta$-carotene. According to sensory evaluation MSG reduced sour taste in kimchi which increased edible periods.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.5
• /
• pp.481-490
• /
• 2015

This research was conducted to examine the awareness and preference levels related to MSG (monosodium glutamate) according to well-being dietary life pursuit attitude factors as well as to improve opportunities to meet value conscious consumption of well-being-oriented customers. According to well-being dietary life pursuit attitude factors, respondents were divided to three clusters, indifference type, well-being-oriented type, and active health action type. Sensory evaluations were carried out on soybean paste soup (Doenjang-guk) and seasoned spinach with different levels of MSG. In the results, 74.4% of all respondents preferred Doenjang soup with 2% MSG, 65.4% preferred seasoned spinach with the same ratio of MSG, and 35.9% preferred seasoned spinach with 0.5% MSG. Regarding the acceptance level of MSG, addition of MSG to improve taste was acceptable to the indifference type (cluster 1). On the contrary, active health action type did not prefer MSG, wanted natural seasonings despite high prices, and preferred to dine at restaurants that serve MSG-free foods. Based on this study, restaurant companies should segment their customers on the basis of MSG usage and establish their positioning strategies according to their concepts.

• Food Science of Animal Resources
• /
• v.34 no.5
• /
• pp.576-581
• /
• 2014

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

• Journal of Veterinary Clinics
• /
• v.16 no.2
• /
• pp.265-271
• /
• 1999

These experiments were performed to investigate the effect of saline, monosodium L-glutamate(MSG), MSG-phenylalanine, and/or phenylalanine on TH-immunoreactivity in arcuate nucleus of hypothalamus and hind limb area of cerebral cortex in rats using the immunohistochemical methods. The result were as follows: 1. TH-immunoreactive neurons in hind limb area of cerebral cortex and arcuate nucleus of hypothalamus were decreased in MSG treated group compared to the saline treated group and also lesions in arcuate nucleus and median eminence of hypothalamus were increased with MSG treatment 2. TH-immunoreactive neurons in median eminence and arcuate nucleus were increased in phenylalanine treated group compared to the saline treated group and also neurons were more increased in lamina V of hind limb area of cerebral cortex with phenylalanine treatment. 3. TH-immunoreactive neurons in median eminence and arcuate nucleus were decreased in MSG-phenylalanine treated group compared to the phenylalanine treated group and increased compared to the MSG treated group. In lamina V of hind limb area of cerebral cortex, TH-immunoreactive neurons were more decreased in MSG-phenylalanine treated group than that of the phenylalanine treated group, and more increased than that of MSG treated group. These experiments indicated that TH-immunoreactive neurons in hypothalamus and cerebral cortex were increased due to the activation of phenylalanine and decreased by suppressing activation of phenylalanine through MSG treatment.