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The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi
The sodium salt of glutamic acid, or monosodium glutamate (MSG), has two effects in foods: one is to induce a unique taste called umami, which is one of the five basic tastes, and the other is to make food palatable (i.e., flavor-enhancing or seasoning effects). However, the mechanism behind how MSG...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9883458/ https://www.ncbi.nlm.nih.gov/pubmed/36707516 http://dx.doi.org/10.1038/s41538-023-00178-2 |