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Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor

Three umami substances (glutamate, 5′-inosinate, and 5′-guanylate) were found by Japanese scientists, but umami has not been recognized in Europe and America for a long time. In the late 1900s, umami was internationally recognized as the fifth basic taste based on psychophysical, electrophysiologica...

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Detalles Bibliográficos
Autor principal: Kurihara, Kenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4515277/
https://www.ncbi.nlm.nih.gov/pubmed/26247011
http://dx.doi.org/10.1155/2015/189402