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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi Publishing Corporation
2015
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| 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 |