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KMID : 0385219970070010045
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Korean Journal of Gerontology
1997 Volume.7 No. 1 p.45 ~ p.51
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Taste preference for Monosodium Glutamate in Young and Elderly Subjects
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Choe Myeon
Ju Jin-Soon
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Abstract
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To investigate taste preference of monosodium glutamate(MSG) in Korean subjects, three kinds of traditional Korean soups(soybean paste, hotpepper paste and soysauce soup) were prepared with different soup base concentration(7%, 10%, 13% w/w) and with different concentration of MSG(0%, 0.25%, 0.5%), respectively. From each traditional korean soup base, nine different soups were prepared and tested taste preference by 30 young college students and 30 elderly persons from a nursing home by using bipolar magnitude estimation of linking. The results were sorted by age and sex. The highest MSG concentration in both soybean paste soup and hotpepper paste soup was the most preferred regardless of age but statistical significance came out only in young subjects. Because of high concentration of inosine monophosphate(IMP) or of high sodium concentration in soy sauce, the higher concentration of soy sauce soup with the less MSG concentration or vice versa were more acceptable.
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KEYWORD
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Taste preference, monosodium glutamate, korean soups, young, elderly
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