Gy. Szepes-Krell’s research while affiliated with Central Environmental and Food Science Research Institute and other places

The authors studied the sensory properties of L-glutamic acid, monosodium glutamate (MSG) and disodium inosine-5′-monophosphate (IMP). The threshold concentrations of all the 3 compounds were determined by a dilution method; the relationships between concentration and taste quality by the method of taste description; the relationships between concentration and taste intensity by the Stevens method of “magnitude estimation”. The effect of MSG on the 4 basic tastes (sweet, salty, sour and bitter) was also studied.