Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids

L L L L-Phenylalanine ( henylalanine ( henylalanine ( henylalanine ( henylalanine (L-P y taste of monosodium y taste of monosodium y taste of monosodium L-glutamate (MSG), with or without sodium chlor glutamate (MSG), with or without sodium chlor glutamate (MSG), with or without sodium chlor glutamate (MSG), with or without sodium chlor glutamate (MSG), with or without sodium chloride (N ide (N ide (N ide (N ide (NaCl). B = 0.000), combinations of 4 subthr = 0.000), combinations of 4 subthr = 0.000), combinations of 4 subthr = 0.000), combinations of 4 subthreshold concentr eshold concentr eshold concentr eshold concentr eshold concentrations (0, 0.5, 1.5, and 5.0 mM) of ations (0, 0.5, 1.5, and 5.0 mM) of ations (0, 0.5, 1.5, and 5.0 mM) of ations (0, 0.5, 1.5, and 5.0 mM) of ations (0, 0.5, 1.5, and 5.0 mM) of L-P P P eshold concentr eshold concentr eshold concentr eshold concentra- tions (0, 0.5, and 1.5 mM) studied was sho tions (0, 0.5, and 1.5 mM) studied was sho tions (0, 0.5, and 1.5 mM) studied was sho tions (0, 0.5, and 1.5 mM) studied was sho tions (0, 0.5, and 1.5 mM) studied was shown to hav wn to hav wn to hav wn to hav wn to have the same activity as e the same activity as e the same activity as e the same activity as e the same activity as L L L L L-Phe he he he. . . . The phenomenon of umami or sav The phenomenon of umami or sav The phenomenon of umami or sav The phenomenon of umami or sav The phenomenon of umami or savory enhancement b enhancement b enhancement b enhancement b enhancement by subthreshold ar eshold ar eshold ar eshold ar eshold aromatic amino acids in the so omatic amino acids in the so omatic amino acids in the so omatic amino acids in the so

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