• A Scinska-Bienkowska, E Wrobel, D Turzynska, A Bidzinski, E Jezewska, H Sienkiewicz-Jarosz, K Golembiowska, W Kostowski, A Kukwa, A Plaznik, and P Bienkowski.
• Department of Otolaryngology, Warsaw Medical Academy, Warsaw, Poland. bienkow@ipin.edu.pl
• Nutr Neurosci. 2006 Feb 1;9(1-2):25-31.

AbstractIt is universally accepted that saliva plays an important role in taste sensations. However, interactions between constituents of whole saliva and the five basic taste modalities are still poorly understood. The aim of the present study was to evaluate possible relationship between endogenous glutamate (Glu) levels in whole saliva and taste responses to a prototypic umami substance, monosodium glutamate (MSG; 0.03-10.0%). Rated intensity and pleasantness of MSG taste was studied in healthy volunteers divided into a high glutamate (HG) in saliva (HG; n = 19) and low glutamate in saliva (LG; n = 18) group based on the median split level of salivary Glu. The HG and LG group did not differ in terms of electrogustometric thresholds, rated intensity of the MSG samples and pleasantness of distilled water and the lower MSG concentrations (0.03-1.0%). Perceived intensity of water taste was significantly (P < 0.05) higher in the LG subjects. The LG group rated the higher MSG concentrations (3.0-10.0%) as more unpleasant (P < 0.01). The difference remained significant after controlling for a between-group difference in age. The present results suggest that individual differences in salivary Glu levels may alter hedonic responses to suprathreshold MSG concentrations.

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