Flavor enhancer is widely used in various cuisines to enhance the original flavor or taste in a food system. The most commonly used flavor enhancers in Asian cuisine are the glutamate related compounds such as monosodium glutamate (MSG), monopotassium glutamate and ribonucleotide based compounds. The present study was planned with an objective of evaluating the flavor potentiating effect of monosodium glutamate on tomato soup. Five soup formulations were prepared using spice powders (Capsicum annum L., Capsicum fructescens L., Syzygium aromaticum L., Cinnamomum verum, C. and Piper nigrum L.), employing three different levels of MSG (50, 100 or 150mg/100g). Products without MSG served as control. The products were evaluated by trained panelists (n=10) using a score card comprising a maximum score of 20. The results revealed that there was a gradual increase in the scores being awarded for each increasing level of MSG incorporation. Statistical analysis indicated a significant difference in taste, mouth feel and aroma quality of the formulated products. This implies that MSG with spices would tend to have a synergistic effect which in turn contributes for the enhanced liking of the product.

Keywords: Sensory Attributes; Monosodium Glutamate; Spices; Sensory Scoring; Free Choice Profiling.