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AMERICAN JOURNAL OF CLINICAL NUTRITION
Volume 90, Issue 3, Pages 719S-722SPublisher
OXFORD UNIV PRESS
DOI: 10.3945/ajcn.2009.27462D
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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. Am J Clin Nutr 2009;90(suppl):719S-22S.
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