MPPSC 2020 Prelims Paper-I · Question 88 of 100

Correct — B (with grace also to C). Monosodium glutamate (MSG) is used primarily as a flavour enhancer (option B): it intensifies the savoury 'umami' taste of food. The commission's key extended grace to option C (preserver) as well, so both B and C are accepted.

• (a)Colour enhancer — MSG does not add or intensify colour; it acts on taste, not appearance.
• (d)Emulsifier — MSG is not an emulsifier; emulsifiers (e.g. lecithin) stabilise oil-water mixtures, a different function.

Monosodium glutamate is the sodium salt of glutamic acid. Added to processed and restaurant food, it boosts the umami (savoury) flavour, which is why it is classed as a flavour enhancer.

This is a grace question: the official key accepts both 'flavour enhancer' (B) and 'preserver' (C). The scientifically primary role of MSG is as a flavour (umami) enhancer.

• MSG = monosodium glutamate, the sodium salt of glutamic acid.
• Its main food use is as a flavour (umami) enhancer.
• It is widely used in processed foods, snacks and restaurant cooking.
• This question was a grace question — options B and C both accepted.

• Calling MSG a colour enhancer or emulsifier
• Overlooking that this was a grace question (B and C both accepted)

Food-additive function matching — MSG = flavour enhancer.

No directly related past PYQ was found.

• practice — not a real PYQ

  Monosodium glutamate enhances which basic taste?

  • (a)Umami (savoury)
  • (b)Sweet
  • (c)Bitter
  • (d)Sour

  Answer(a) Umami (savoury).

• practice — not a real PYQ

  Lecithin is commonly used in food as a:

  • (a)Emulsifier
  • (b)Flavour enhancer
  • (c)Colouring agent
  • (d)Sweetener

  Answer(a) Emulsifier.