Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study

Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional...

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Detalles Bibliográficos
Autores principales: Onuma, Takuya, Maruyama, Hiroaki, Sakai, Nobuyuki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2018
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6018886/
https://www.ncbi.nlm.nih.gov/pubmed/29304190
http://dx.doi.org/10.1093/chemse/bjx084

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6018886/
https://www.ncbi.nlm.nih.gov/pubmed/29304190
http://dx.doi.org/10.1093/chemse/bjx084

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