If participants are offered two samples of food (popcorn, mashed potatoes), one with MSG and one without it,

they will prefer the sample with MSG because it acts as a flavor enhancer (umami).

 

BACKGROUND RESEARCH 

MSG = Monosodium Glutamate = Food enhancer

Ingredients : cassava , sugar cane (fermented and powdered) 

 

MSG ⇒ UMAMI flavor

HOW WAS MSG DISCOVERED ? 

MSG was discovered by a japanese biochemist  who realized that if he could supparate the glutamate and sodium and combine them togher he could create umami . However umami wasn't officialy recognized as a flavour until 2002 by a pair of biochemists . 

 

HOW DOES IT WORK?

The umami flavor spreads across the tongue coating it in its taste which  leaves a powerful lingering taste . The taste nerves send a signal to the brain telling it that it senses something good . 

- PERSISTENCE : One study conducted by the umami information center shows that among salt , tartaric acid and inosinate ,  umami had the longest lingering taste in the mouth . This  could possibly explain why food with umami flavor lingers longer in the mouth than food without it .

- SALIVATION : Sour and acidic foods have been prone to causing salivation in the mouth but it has a lighter quality than saliva created by umami .  Saliva caused by the umami flavor  is more viscous and moistens more in the mouth.

 

 

WHAT ARE ITS POSSIBLE EFFECTS?

Some effects can  include headaches, drowsiness, chest pain , sweating and asthma. However they will only come into effect if foods with msg are consumed on a daily basis. 

 

WHICH FOODS ARE HIGH IN MSG?

Ham , anchovies and other tinned or curated foods are often high in msg. 

Processed meats like beef jerky, pepperoni sticks , smoked meats and sausages .

 

SUBSTITUTE FOR SALT ?

MSG could possibly be a healthier alternative to salt .  A tablespoon of MSG  contains 500 mg of sodium .  One tablespoon of salt on the other hand contains 2300 mg of sodium. Sodium can be a harmful mineral causing high blood pressure , heart disease and stroke . The healthy amount of sodium consumed daily should be between 1500 - 2000 mg of sodium every day . One tablespoon of salt maximizes this recommendation of 300 mg . Recommended amount by health Canada : 5 ml ( 1 tsp ) per 1 kilogram of food . 

 

NATURALLY PRESENT : 

• Mushrooms                      
• Kimchi 
• Seaweed 
• Miso 
• Tomatoes 
• Cheese , parmesan 
• Grapes       
•  
•    Umami is present in many food but its especially present in the following foods . 

EXPERT INTERVIEW: CHEF VANESSA MENDOZA

Q : Tell me more about yourself : 

A : I graduated from SAIT and then taught here for 11 yrs . I love teaching my students and helping them along their career . ITrying out new foods and home cooking are some of my favorite things to do ! 

Q : What is Msg?? 

A : MSG stands for Monosodium Glutamate , it's present in all living things and it's a natural ingredient . When you consume something with MSG your saliva reacts to it . MSG has a reputation for having an indescribable taste . Umami , the fifth sense causes that reaction . MSG has been used commonly around the world. Often from the Chinese brand Ajinomoto . MSG has had a reputation for having negative effects like headaches . It's actually not bad for your wellbeing and can be an excellent addition to your dishes . 

Q : How is MSG used in the kitchen ?? 

A : Since MSG is naturally occuring in common foods many kitchens are using MSG already.Foods such as : mushrooms ( specially Shiitake ) , parmesan cheese  as well as  many different variants of tomatoes .Many different countries commonly use msg in food . China  , southern Asia  plus Africa due to the new wave of Chinese immigrants in their country . When using MSG in dishes it is important to only use a limited amount . Too much MSG has been known to give a numbing effect . You also cannot add MSG to food that hasn't been cooked in any type of way . It's better used in soups and stews or stir fried rice . MSG also used better as a seasoning added to snack type foods . As you consume a chip it usually covers most of the surface of the tongue spreading the umami taste rapidly . 

Q : Analyzing the Results : 

A : Mashed potatoes being a starch absorbed the MSG when you added it . After absorbing the MSG the mashed potatoes gelatinated the MSG and mixed with the other ingredients . The popcorn , being a snack food you added the MSG  as a seasoning  , sprinkled . You’re coating the outer layer of the popcorn  and that's what's hitting the tongue first , delivering the umami straight on . Delivering the umami in the mashed potatoes takes more time because it is already incorporated into it . 

 

 

 

The experiment was conducted in two stages. For the first one, 60 participants between the ages of 10 and 75 yrs were presented with two samples of popcorn, one with MSG and one without. For the second round, 60 participants between the same gap were presented with two samples of mashed potatoes, one with MSG and one without. See below for detailed process.

POPCORN

 

PROCEDURE A : Popcorn base recipe.

• ½ cup of popcorn kernels
• 3 tbsp of canola oil.
• ½ a tbsp of kosher salt . 
• Pop in stove (medium - high)
• Cool popcorn

PROCEDURE B: creating the samples.

Sample A : 1 cup popcorn + 1/64 of a tsp of salt .

Sample B : 1 cup popcorn + 1/64 of a tsp of salt +  1/64 of a tsp of msg .

Put into  ziplock bags and label A and B . 

              

PROCEDURE C: Conduct Study.

1. Hand out consent and Survey forms.
2. Present participants with the samples 
3. Taste samples and complete survey 

     

MASHED POTATOES 

PROCEDURE A : Mashed  Potato  base recipe.

• 4kg of  potatoes + 6 liters of water to a pot
• boil them  for  45 - 60   min ( medium - high )
• mash in large bowl with a potato masher . 

PROCEDURE B : Create the samples 

Sample A : 20 grams of mashed potatos + 1/32 tsp salt 

Sample B : 20 grams of Mashed potatoes + 1/32 tsp salt + 1/64 tsp MSG 

Put into small plastic containers and label thier lids A and B . 

     

PROCEDURE C: Conduct Study: same as above.

   

Data collection. Information from both stages was capture on a excel spreadsheet. Where it was the processed/analyzed to create tables and graphics for my analysis.

  
 

 

OBSERVATIONS : 

• MSG is clumpy and behaves like silt , unlike the salt which is very grainy  
• When the MSG and the mashed potatoes were introduced , the mashed potatoes absorbed the MSG very quickly. 
• MSG has no kind of describable taste .( Umami )
• Some participants had a strong opinion about and decided not to participate. 
• People how took their time evaluating the sample choose the one with MSG.

 

Popcorn data

 

	Age	Which sample do you prefer	Why did you prefer that sample?
1	65 - 74 yrs	A	Overall taste
2	18 - 24 yrs	A	Overall taste
3	25 - 34 yrs	A	Overall taste	Natural flavour
4	55 - 64 yrs	A	Overall taste
5	25 - 34 yrs	A	Sensation in the mouth
6	35 - 44 yrs	A	Overall taste
7	18 - 24 yrs	A	Other	Flavor not as strong, could eat more of it
8	18 - 24 yrs	B	Overall taste
9	25 - 34 yrs	B	Overall taste
10	35 - 44 yrs	B	Overall taste
11	35 - 44 yrs	B	Sensation in the mouth
12	35 - 44 yrs	B	Overall taste
13	35 - 44 yrs	B	Overall taste	Sensation in mouth
14	18 - 24 yrs	B	Overall taste	Smell
15	18 - 24 yrs	B	Sensation in the mouth	Smell
16	25 - 34 yrs	B	Overall taste	Flavourful
17	35 - 44 yrs	B	Overall taste
18	35 - 44 yrs	B	Overall taste
19	18 - 24 yrs	B	Overall taste
20	35 - 44 yrs	B	Overall taste
21	18 - 24 yrs	B	Overall taste
22	55 - 64 yrs	B	Overall taste	Sensation in mouth
23	10 - 17 yrs	A	Overall taste
24	10 - 17 yrs	A	Other	More flavour
25	10 - 17 yrs	B	Overall taste
26	10 - 17 yrs	B	Overall taste
27	25 - 34 yrs	A	Overall taste
28	25 - 34 yrs	A	Overall taste
29	10 - 17 yrs	B	Overall taste
30	10 - 17 yrs	B	Overall taste
31	10 - 17 yrs	B	Overall taste
32	35 - 44 yrs	A	Other	B was more aggressive, A was more natural.
33	10 - 17 yrs	A	Overall taste
34	55 - 64 yrs	B	Overall taste
35	45 - 54 yrs	B	Overall taste
36	35 - 44 yrs	B	Overall taste
37	65 - 74 yrs	B	Overall taste
38	65 - 74 yrs	A	Overall taste	Stronger flavour
39	18 - 24 yrs	B	Overall taste
40	25 - 34 yrs	B	Overall taste
41	18 - 24 yrs	B	Overall taste	Tasted like popcorn but better
42	25 - 34 yrs	A	Overall taste
43	18 - 24 yrs	A	Overall taste
44	35 - 44 yrs	B	Overall taste
45	18 - 24 yrs	B	Overall taste	Sensation in mouth
46	25 - 34 yrs	B	Overall taste
47	25 - 34 yrs	B	Overall taste
48	18 - 24 yrs	B	Overall taste
49	25 - 34 yrs	B	Overall taste
50	18 - 24 yrs	B	Overall taste
51	25 - 34 yrs	A	Overall taste	Sensation in mouth
52	25 - 34 yrs	B	Overall taste
53	45 - 54 yrs	B	Overall taste
54	25 - 34 yrs	A	Overall taste
55	25 - 34 yrs	B	Overall taste	Sensation in mouth
56	35 - 44 yrs	B	Sensation in the mouth
57	35 - 44 yrs	B	Overall taste	Sensation in mouth
58	10 - 17 yrs	A	Overall taste
59	35 - 44 yrs	A	Overall taste
60	35 - 44 yrs	A	Overall taste

Mashpotatoes data

	Age	Which sample do you prefer	Why did you prefer that sample?
1	25 - 34 yrs	A	Other		Less salty
2	25 - 34 yrs	A	Other		Less salty
3	25 - 34 yrs	A	Other		Less salty
4	65 - 74 yrs	A	Sensation in mouth		B had MSG but prefer A
5	55 - 64 yrs	A	Overall taste
6	25 - 34 yrs	A	Overall taste	Sensation in mouth
7	18 - 24 yrs	A	Overall taste
8	18 - 24 yrs	A	Overall taste
9	25 - 34 yrs	A	Overall taste
10	25 - 34 yrs	A	Overall taste	Sensation in mouth
11	18 - 24 yrs	A	Overall taste
12	25 - 34 yrs	A	-
13	18 - 24 yrs	A	Overall taste
14	10 - 17 yrs	A	Overall taste
15	10 - 17 yrs	B	Other		A watery
16	35 - 44 yrs	B	Sensation in mouth
17	25 - 34 yrs	B	Overall taste
18	25 - 34 yrs	B	Other		More flavour, salty
19	25 - 34 yrs	B	Overall taste
20	25 - 34 yrs	B	Overall taste
21	18 - 24 yrs	B	Overall taste
22	35 - 44 yrs	B	Overall taste		lasting
23	18 - 24 yrs	B	Overall taste
24	65 - 74 yrs	B	Overall taste		A was bland
25	25 - 34 yrs	B	Overall taste
26	55 - 64 yrs	B	Overall taste
27	55 - 64 yrs	B	Overall taste
28	75+ yrs	B	Overall taste
29	10 - 17 yrs	B	Sensation in mouth
30	10 - 17 yrs	B	Overall taste
31	10 - 17 yrs	B	Sensation in mouth
32	55 - 64 yrs	A	Overall taste	Sensation in mouth
33	45 - 54 yrs	A	Overall taste
34	55 - 64 yrs	A	Other	prefer plain potato , too salty
35	55 - 64 yrs	A	Overall taste	Prefer one without MSG
36	35 - 44 yrs	A	Overall taste	Texture was different
37	35 - 44 yrs	B	Overall taste
38	25 - 34 yrs	B	Overall taste	Saltiness
39	35 - 44 yrs	B	Overall taste
40	45 - 54 yrs	B	Overall taste
41	55 - 64 yrs	B	Overall taste
42	65 - 74 yrs	B	Overall taste
43	45 - 54 yrs	B	Overall taste
44	65 - 74 yrs	B	Overall taste
45	10 - 17 yrs	B	Overall taste
46	35 - 44 yrs	B	Overall taste
47	35 - 44 yrs	B	Overall taste
48	18 - 24 yrs	B	-
49	35 - 44 yrs	A	Overall taste
50	18 - 24 yrs	A	Overall taste
51	25 - 34 yrs	A	Overall taste
52	18 - 24 yrs	B	Overall taste
53	25 - 34 yrs	B	Overall taste
54	35 - 44 yrs	B	Overall taste
55	45 - 54 yrs	B	Overall taste
56	25 - 34 yrs	B	Overall taste
57	35 - 44 yrs	B	Overall taste
58	35 - 44 yrs	B	Overall taste
59	10 - 17 yrs	B	Overall taste
60	10 - 17 yrs	A	Overall taste

 

Popcorn : 

65% of participants chose sample B. Sample which contained MSG proving my hypothesis. 35% of partipants chose A over B in this round of my experiment . Although its a significant difference ; I do wonder if perhaps this trend will continue through the next round of my experiment ?

   

Age didn't have a significant difference on the results , exept  in the  over 65 catagory . A possible explanation was that older adult's taste  buds change and react differently than the younger population . 

Participants that chose A reported a stronger, more aggressive taste from  B but they preferred the sample with a more natural flavor. 12 people who chose A said that overall taste was the reason they chose it over B . It had a more mild less saltier taste that seemed to only be poular with 35 % of the group in the study . 

  

People that selected sample B reported more reasons for their preference, like sensation in mouth  and smell . Flavorfullness was also a common trait when talking to the people who selected B as their preferance . 65 % of participants who chose B also said that a differance they noticed most between the two samples was that the taste of B lingered longer . 

Mashed Potatoes :

62% of partipants in round mashed potatoes chose B over A . 38 % of partipants in this phase of my experiment chose A over B . These results prove my hypothesis while still keeping a similar trend to the first phase . 

  

The results on this bar graph seem to be more varied than phase one's . B wins over A in : 10 -17 , 35 - 44 , 45 - 54  , 66 - 74 and 75 + . Although the results are scattered it still proves my hypothesis . I do find it interesting that in the 25 - 34 A and B were tied , that was probably the age range were I had had the most participants . 

  

Participants that selected A said that B was overly salty and that they preffered A because it had a lighter , but still salty taste .

Even though B had astronger more aggresive taste they still preffered A . 

In the 68% of participants that selected B said that A was too salty . They also felt that B delivered a more savoury lasting taste .  " It felt like it packed more flavour " said one of my participants. 

CONCLUSION

In conclusion my hypothesis was correct. In my experiment MSG acted like a food enhancer and the participants in the study preferred the sample that contain MSG. Stronger flavor was reported by many participants.

 

APPLICATION

• Contributes to the knowledge and understanding of MSG and how it works to enhance flavor. 
• Can help people make more knowledgeable decisions about this flavor enhancer
• MSG is an affordable and effective flavor enhancer that is constantly present in the food we eat.

 

SOURCES OF ERROR 

In group environments there could have been peer pressure .

The MSG wasn't equally distributed throughout the popcorn / mashed potatoes .

The participants did not take enough time tasting the sample.

During refrigeration the components of the mashed potatoes separated and lost flavor. 

 

*  . Will present physical at science fair . 

 

CITATIONS :

Science Buddies: for size sample https://www.umamiinfo.com/

The Unami Institute Website https://www.umamiinfo.com/

The Ajinomoto Infosite  https://www.ajinomoto.com/

Health Canada Guide https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/monosodium-glutamate-questions-answers.html

 

 

Thanks to my family for their support throughout this experiment . Thanks to all my partipants for helping this project thrive and for eating potatoes and popcorn for SCIENCE ! 

The staff at Barbarella Restaurant (70% of participants in my study)

My teachers and classmates for their commitment to eating popcorn for science

To my expert, chef Mendoza for taking the time to talk to me.