Sensory and receptor responses to umami: an overview of pioneering work.


This article provides a selective overview of the early studies of umami taste and outlines significant questions for further research. Umami compounds such as the amino acid glutamate [often in the form of the sodium salt monosodium glutamate (MSG)] and the nucleotide monophosphates 5'-inosinate and 5'-guanylate occur naturally in, and provide flavor for… (More)
DOI: 10.3945/ajcn.2009.27462E


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