Journal
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Volume 72, Issue 11, Pages 3015-3017Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.80328
Keywords
L-theanine; umami; synergy; sensory evaluation; gustatory nerve recording
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We investigated the taste synergy between L-theanine and the flavour enhancer, inosine 5'-monophosphate (IMP), by using a human sensory evaluation. When L-theanine was added to IMP, only the umami taste was enhanced. We then investigated this synergistic effect of L-theanine in mice by gustatory nerve recording. We confirmed the synergism between L-theanine and IMP for the umami taste.
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