การเปรียบเทียบปริมาณกลูตาเมตอิสระของเครื่องปรุงรสและผลิตภัณฑ์ปรุงรส ระหว่างที่ผลิตจากประเทศไทยและประเทศเยอรมนี
Year: 2025
Type: article
Abstract: Monosodium glutamate (MSG), the sodium salt of glutamic acid, is used as a flavor-enhancing additive worldwide. The negative side effects of consuming MSG and the level at which they occur are controversial. This study therefore aims to determine the level of free glutamate content in 13 German and 14 Thai condiments randomly selected from local markets. The glutamate levels were determined in three replicates, using Enzymatic Bio Analysis and spectrophotometry. Samples included condiment sauce (thick, thin and sweet black soy sauce, fish sauce and sour sauce), ketchup (tomato and chili), flavor enhancers and lovage. The average glutamate content was higher in German condiments (3,491.67±1520.28 mg/100 g) than in Thai (1,872.22±572.60 mg/100 g) condiments. The most popular German products, condiment sauces and tomato ketchup, contained 8,416.67±144.34 and 226.00±8.22 mg glutamate/100 g, respectively, whereas the most popular in Thailand were condiment sauces and fish sauce, containing 2,533.33±115.47 and 741.67±14.43 mg glutamate/100 g, respectively. In Germany, tomato salad is frequently consumed with a glutamate content of 443.81 mg per serving, while in Thailand, red curry contains 113.33 mg glutamate per serving. Our study found that the glutamate content in different German and Thai commercial condiments and seasonings could reveal the daily consumption of glutamate. The difference in the levels of glutamate between the two countries depends on the product processing, local ingredients and food consumption behaviors.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7220555751