{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T10:51:24Z","timestamp":1790506284339,"version":"4.1.0"},"reference-count":11,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2006,8,25]],"date-time":"2006-08-25T00:00:00Z","timestamp":1156464000000},"content-version":"vor","delay-in-days":14300,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[1967,7]]},"abstract":"<jats:p>\n                    <jats:bold>SUMMARY\u2014<\/jats:bold>\n                    The synergistic phenomenon between the taste of monosodium glutamate (MSG) and disodium 5\u2032\u2010inosinate (IMP) [7.5 H\n                    <jats:sub>2<\/jats:sub>\n                    O] was studied and the relationship expressed as a mathematical model. The phenomenon could be measured quantitatively by fitting the proposed model to the results of the experiment.\n                  <\/jats:p>\n                  <jats:p>The concentration of MSG equivalent to the taste intensity of that given by the mixture of MSG and the ribonucleotide is represented by the following equation:<\/jats:p>\n                  <jats:p>y = u +\u03b3uv<\/jats:p>\n                  <jats:p>\n                    where y is the equivalent taste intensity of the mixture in terms of g\/dl of MSG, u is equal to g\/dl of MSG in the given mixture,\n                    <jats:italic>v<\/jats:italic>\n                    is equal to g\/dl of sodium 5\u2032\u2010inosinate in the given mixture, and \u03b3 is a constant.\n                  <\/jats:p>\n                  <jats:p>\n                    The \u03b3 value for IMP was calculated from extensive sensory testing as 1.218 \u00d7 10\n                    <jats:sup>8<\/jats:sup>\n                    .\n                  <\/jats:p>","DOI":"10.1111\/j.1365-2621.1967.tb09715.x","type":"journal-article","created":{"date-parts":[[2006,8,25]],"date-time":"2006-08-25T21:45:34Z","timestamp":1156542334000},"page":"473-478","source":"Crossref","is-referenced-by-count":280,"title":["The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5\u2032\u2010Inosinate"],"prefix":"10.1111","volume":"32","author":[{"given":"SHIZUKO","family":"YAMAGUCHI","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2006,8,25]]},"reference":[{"key":"e_1_2_1_2_1","unstructured":"Fujita E. K.Yasumatsu S.Bichu andY.Uda.1961.Food chemical studies on 5\u2032\u2010ribonucleotides.Presented at the Annual Meeting of Ag. Chem. Soc. Japan."},{"key":"e_1_2_1_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02289093"},{"issue":"10","key":"e_1_2_1_4_1","first-page":"768","article-title":"An attempt to establish scales of taste","volume":"13","author":"Ikeda S.","year":"1962","journal-title":"Hinshitsu Kanri"},{"key":"e_1_2_1_5_1","doi-asserted-by":"publisher","DOI":"10.1271\/nogeikagaku1924.34.6_489"},{"issue":"3","key":"e_1_2_1_6_1","first-page":"29","article-title":"History and development of flavor nucleotides","volume":"18","author":"Kuninaka A.","year":"1964","journal-title":"Food Technol."},{"key":"e_1_2_1_7_1","unstructured":"Ohara M. T.Ninomiya S.Ikeda andS.Yamaguchi.1964.On the taste of disodium 5\u2032\u2010inosinate and disodium 5\u2032\u2010guanylate.Hinshitsu Kanri Autumn 99."},{"key":"e_1_2_1_8_1","doi-asserted-by":"publisher","DOI":"10.1271\/nogeikagaku1924.40.4_169"},{"key":"e_1_2_1_9_1","first-page":"294","article-title":"Distribution of 5\u2032ribonucleotides in foods and their application to foods","volume":"18","author":"Shimazono H.","year":"1964","journal-title":"Food Technol."},{"key":"e_1_2_1_10_1","doi-asserted-by":"publisher","DOI":"10.1037\/h0070288"},{"key":"e_1_2_1_11_1","unstructured":"Toi B. S.Maeda S.Ikeda andH.Furukawa.1960.On the taste of disodium inosinate.Presented at the General Meeting of Kanto Branch Ag. Chem. Soc. Japan."},{"key":"e_1_2_1_12_1","unstructured":"Yamaguchi S.1960.Unpublished data. Ajinomoto Co. Inc. Japan."}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2Fj.1365-2621.1967.tb09715.x","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/j.1365-2621.1967.tb09715.x","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T11:21:13Z","timestamp":1762168873000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/j.1365-2621.1967.tb09715.x"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1967,7]]},"references-count":11,"journal-issue":{"issue":"4","published-print":{"date-parts":[[1967,7]]}},"alternative-id":["10.1111\/j.1365-2621.1967.tb09715.x"],"URL":"https:\/\/doi.org\/10.1111\/j.1365-2621.1967.tb09715.x","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[1967,7]]}}}