Skip to search formSkip to main content
You are currently offline. Some features of the site may not work correctly.

detection of chemical stimulus involved in sensory perception of umami taste

Known as: umami taste detection, sensory detection of chemical stimulus during perception of umami taste, sensory detection of umami taste 
The series of events required for a umami taste stimulus to be received and converted to a molecular signal. Umami taste is the savory taste of meats… Expand
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2017
Review
2017
ABSTRACT Aging may coincide with a declining gustatory function that can affect dietary intake and ultimately have negative… Expand
Highly Cited
2015
Highly Cited
2015
Considerable mechanistic data indicate there may be a sixth basic taste: fat. However, evidence demonstrating that the sensation… Expand
Highly Cited
2011
Highly Cited
2011
Background The polycystic kidney disease-like ion channel PKD2L1 and its associated partner PKD1L3 are potential candidates for… Expand
  • figure 1
  • table 1
  • figure 2
  • table 2
  • figure 3
Highly Cited
2011
Highly Cited
2011
Use of the term 'umami' for the fifth basic taste and for describing the sensation of deliciousness is finding its way into… Expand
  • figure 1
  • figure 2
  • figure 3
  • figure 4
  • table 1
Highly Cited
2010
Highly Cited
2010
The goal of this study was to determine whether obese women exhibit altered umami and sweet taste perception compared to normal… Expand
Review
2010
Review
2010
Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable… Expand
Highly Cited
2009
Highly Cited
2009
By human sensory analyses, we found that various extracellular calcium-sensing receptor (CaSR) agonists enhance sweet, salty, and… Expand
  • table 1
  • figure 2
  • figure 1
  • figure 3
  • table 2
Highly Cited
2009
Highly Cited
2009
Umami taste is elicited by many small molecules, including amino acids (glutamate and aspartate) and nucleotides (monophosphates… Expand
  • figure 1
Highly Cited
2006
Highly Cited
2006
  • P. Shi, J. Zhang
  • Molecular biology and evolution
  • 2006
  • Corpus ID: 11184738
Taste reception is fundamental to diet selection in many animals. The genetic basis underlying the evolution and diversity of… Expand
  • table 1
  • figure 1
  • figure 2
  • figure 3
  • table 2
Highly Cited
2003
Highly Cited
2003
The influence of ageing on supra-threshold intensity perception of NaCl, KCl, sucrose, aspartame, acetic acid, citric acid… Expand
  • table 1
  • table 2
  • table 3
  • table 4
  • figure 1