Basic properties of umami and effects on humans

  title={Basic properties of umami and effects on humans},
  author={S. Yamaguchi},
  journal={Physiology \& Behavior},
  • S. Yamaguchi
  • Published 1991
  • Medicine, Chemistry
  • Physiology & Behavior
This is a review of the taste of umami substances, and some related findings. The data demonstrate that, though the taste of the common umami substances such as MSG and IMP is mainly caused by their anions, the effects of their cations, such as Na, should not be ignored. The effects of cations approach the taste thresholds of umami substances. Although the taste threshold of MSG was slightly lower than that of Na, the threshold of IMP was found to be controlled by Na. However, the degree of… Expand
Expressions of multiple umami taste receptors in oral and gastrointestinal tissues, and umami taste synergism in chickens.
Taste responses to monosodium glutamate after alcohol exposure.
Synergistic responses of the chorda tympani to mixtures of umami and sweet substances in rats.