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Development and genetics of glutamate taste preference
G K Beauchamp1, A Bachmanov, L J Stein
1Monell Chemical Senses Center, Philadelphia, Pennsylvania 19104, USA. beauchamp@monell.org
Annals of the New York Academy of Sciences
|February 4, 1999
Summary
Monosodium glutamate (MSG) preference varies between mouse strains and is genetically distinct from sweet taste preference. Human infants prefer MSG in soup, not alone, unlike adults.
Area of Science:
- Neuroscience
- Sensory Science
- Genetics
Background:
- Monosodium glutamate (MSG) and other compounds create the umami taste.
- Understanding umami preference is crucial for dietary science.
Purpose of the Study:
- Investigate genetic factors influencing umami taste preference in mice.
- Determine if umami and sweet taste preferences share genetic underpinnings.
- Explore umami taste perception in human infants.
Main Methods:
- Comparative preference tests of MSG and sucrose in different mouse strains (C57BL/6J and 129/J) and their F2 generation.
- Sensory evaluation of MSG in human infants, both alone and added to soup.
Main Results:
- C57BL/6J mice showed a lower preference threshold and higher consumption of MSG compared to 129/J mice.
- MSG and sucrose preferences were not correlated in the F2 generation, indicating different genetic controls.
- Human infants did not prefer MSG alone to water but preferred soup with MSG to soup alone.
Conclusions:
- Genetic factors significantly influence MSG preference in mice, independent of sweet taste preference genes.
- Human infants show a nuanced preference for MSG, particularly when combined with other foods.
- Further research is needed on MSG's interaction with other tastants like NaCl in human taste perception.