Basic properties of umami and effects on humans

@article{Yamaguchi1991BasicPO,
  title={Basic properties of umami and effects on humans},
  author={Shizuko Yamaguchi},
  journal={Physiology \& Behavior},
  year={1991},
  volume={49},
  pages={833-841}
}
  • S. Yamaguchi
  • Published 1 May 1991
  • Biology
  • Physiology & Behavior
Basic properties of umami and its effects on food flavor
Abstract The basic properties of umami as perceived by humans are reviewed to see why umami makes food palatable. Since the term, umami, is originally a Japanese term, many people think that umami is
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Genetic and Molecular Basis of Individual Differences in Human Umami Taste Perception
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Results in human studies support the propositions that a TAS1R1/Tas1R3 heterodimer acts as an umami receptor, and that genetic variation in this heterodimmer directly affects umami taste sensitivity.
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The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Inosinate
SUMMARY— The synergistic phenomenon between the taste of monosodium glutamate (MSG) and disodium 5′-inosinate (IMP) [7.5 H2O] was studied and the relationship expressed as a mathematical model. The