Glutamate: from discovery as a food flavor to role as a basic taste (umami).

标题Glutamate: from discovery as a food flavor to role as a basic taste (umami).
文章类型Journal Article
发表年度2009
作者Kurihara, K.
期刊The American journal of clinical nutrition
卷90
期3
页码719S-722S
发表日期2009 Sep
关键词5'-Guanylic Acid, Animals, Food Analysis, Glutamic Acid, History, 19th Century, History, 20th Century, Humans, Inosine Monophosphate, Kelp, Taste, Tokyo, 调味剂/香料
摘要

In 1908 Kikunae Ikeda identified the unique taste component of konbu (kelp) as the salt of glutamic acid and coined the term umami to describe this taste. After Ikeda's discovery, other umami taste substances, such as inosinate and guanylate, were identified. Over the past several decades, the properties of these umami substances have been characterized. Recently, umami has been shown to be the fifth basic taste, in addition to sweet, sour, salty, and bitter.
Alternate JournalAm. J. Clin. Nutr.