Genetic and Molecular Basis of Individual Differences in Human Umami Taste Perception

Umami taste (corresponds to savory in English) is elicited by L-glutamate, typically as its Na salt (monosodium glutamate: MSG), and is one of five basic taste qualities that plays a key role in intake of amino acids. A particular property of umami is the synergistic potentiation of glutamate by pur...

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Detalles Bibliográficos
Autores principales: Shigemura, Noriatsu, Shirosaki, Shinya, Sanematsu, Keisuke, Yoshida, Ryusuke, Ninomiya, Yuzo
Formato: Texto
Lenguaje:English
Publicado: Public Library of Science 2009
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2725291/
https://www.ncbi.nlm.nih.gov/pubmed/19696921
http://dx.doi.org/10.1371/journal.pone.0006717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2725291/
https://www.ncbi.nlm.nih.gov/pubmed/19696921
http://dx.doi.org/10.1371/journal.pone.0006717

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