減塩食品の塩味を強める電気味覚波形がうま味に与える影響

In a previous study by the authors, we designed an electrical stimulation waveform suitable for enhancing the saltiness of low-sodium foods. This waveform was a combination of cathodal and anodal stimulation. It was also shown that the saltiness enhancing effect of this waveform was effective in salt reduction. On the other hand, monosodium glutamate, which presents as Umami, is also a target for salt reduction. Therefore, this study investigated the effect of this waveform on the Umami presented by monosodium glutamate. The results suggested that this waveform is effective in enhancing Umami presented by monosodium glutamate.