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Linda M. Bartoshuk, PhD; William S. Cain, PhD; Carol T. Cleveland; Lawrence E. Marks, PhD; Joseph C. Stevens, PhD; Jan A. J. Stolwijk, PhD
Yale University School of Medicine New Haven, Conn

JAMA. 1975;233(3):225.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

In Reply.—

We are pleased for the opportunity to reply to the comments of two individuals familiar with the use of monosodium glutamate (MSG) in the food industry. Dr. Ebert was previously Manager for Product Safety Evaluation at International Minerals and Chemical Corp., which for many years produced MSG commercially under the trademark Acent. He is now Director of Product Safety and Regulatory Affairs at the Wm. Underwood Co., which currently produces Acent. Acent is marketed for use as a "flavor enhancer." Ms. June Reaume has described her experience with MSG evaluations by a flavor panel. Both individuals argue that MSG is only used in small quantities as a "flavor enhancer" or "flavor potentiator." Recommended amounts vary from 0.1% to 0.3%.¹

The term "flavor enhancer" needs clarification. If the addition of one substance to another changes the flavor of the second substance, even though the flavor of the first . . . [Full Text PDF of this Article]

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