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. [1]
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 [2], Animals [3], Food Analysis [4], Glutamic Acid [5], History, 19th Century [6], History, 20th Century [7], Humans [8], Inosine Monophosphate [9], Kelp [10], Taste [11], Tokyo [12], 调味剂/香料 [13]
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 Journal	Am. J. Clin. Nutr.

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[1] http://www.hisynergi.com/literature/author/253
[2] http://www.hisynergi.com/literature/keyword/270
[3] http://www.hisynergi.com/literature/keyword/1
[4] http://www.hisynergi.com/literature/keyword/271
[5] http://www.hisynergi.com/literature/keyword/272
[6] http://www.hisynergi.com/literature/keyword/273
[7] http://www.hisynergi.com/literature/keyword/274
[8] http://www.hisynergi.com/literature/keyword/221
[9] http://www.hisynergi.com/literature/keyword/275
[10] http://www.hisynergi.com/literature/keyword/276
[11] http://www.hisynergi.com/literature/keyword/4
[12] http://www.hisynergi.com/literature/keyword/277
[13] http://www.hisynergi.com/literature/keyword/142

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

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