Basic properties of umami and effects on humans

  title={Basic properties of umami and effects on humans},
  author={Shizuko Yamaguchi},
  journal={Physiology \& Behavior},
  • 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
Humans and Appreciation of the Umami Taste
Some recent findings regarding the special aspects of umami are discussed, which contribute greatly to the palatability of foods and its effects on humans.
Pharmacology of the Umami Taste Receptor.
Activation of T1R1/T1R3 by all known umami substances evaluated and the receptor's pharmacological properties are sufficient to explain the basic human sensory experience of savory taste and it is therefore unlikely that other receptors are involved.
Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor
Since glutamate and 5′-inosinate are contained in various foods, the response to the mixture is about 8 times larger than that to glutamate alone, and hence umami taste induced by the synergism is a mainUmami taste in human.
Taste responses to monosodium glutamate after alcohol exposure.
It is suggested that alcohol dependence may be associated with deficit in threshold taste reactivity, as assessed by electrogustometry, and neither acute nor chronic alcohol exposure modifies taste responses to MSG.
Synergistic responses of the chorda tympani to mixtures of umami and sweet substances in rats.
This work reports for the first time on another type of synergism between a glutamate receptor agonist, L-AP4, and sweet substances, by analyzing the chorda tympani responses in rats, and finds that fibers that responded well to the binary mixtures of L- AP4 andsweet substances also responded to NaCl and HCl, but very weakly to sucrose.
Genetic and Molecular Basis of Individual Differences in Human Umami Taste Perception
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.


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