MSG (fwd)

bingfu bingfu at USC.EDU
Thu Apr 23 13:27:03 UTC 1998

---------- Forwarded message ----------
Date: Thu, 23 Apr 1998 06:22:26 -0700 (PDT)
From: bingfu <bingfu at>
To: "Jane A. Edwards" <edwards at cogsci.Berkeley.EDU>
Subject: re: MSG

Dear Jane,
	Thanks for your informative message!
	'Ajinomoto' is the first word that
is corresponding to Chinese xian1.
	However, my impression is that it is
not basic in terms of morpheme. it is a compound
composed of 'origin/basis of taste'.
In addition, it is not an adjecitve.


On Thu, 23 Apr 1998, Jane A. Edwards wrote:

> I wanted to mention the following also:
> 5. O'Mahony, Michael; Ishii, Rie.
>      A comparison of English and Japanese taste languages: Taste descriptive
>      methodology, codability and the umami taste.
>    British Journal of Psychology, 1986 May, v77 (n2):161-174.
> Abstract: In 3 studies, everyday taste descriptions for a range of stimuli were
>      obtained from 118 Americans (aged 18-62 yrs) and 222 Japanese (aged 18-70
>      yrs), using a variety of stimuli, stimulus presentation procedures, and
>      response conditions. In English there was a tendency to use a
>      quadrapartite classification system: sweet, sour, salty, and bitter. The
>      Japanese had a different strategy, adding a 5th label: "Ajinomoto,"
>      referring to the taste of monosodium glutamate. Stimulus presentation by
>      filter-paper or aqueous solution elicited the same response trends.
>      Language codability was only an indicator of degree of taste
>      mixedness/singularity if used statistically with samples of sufficient
>      size; it had little value as an indicator for individual Subjects.
> Best Wishes,
> -Jane Edwards

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