Journal
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Volume 75, Issue 11, Pages 2125-2131Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.110401
Keywords
umami; synergy; gustatory nerve response; 48-h 2-bottle preference test; conditioned taste aversion test
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Funding
- Japan Society for the Promotion of Science [20580128, 21780131]
- Grants-in-Aid for Scientific Research [21780131, 20580128] Funding Source: KAKEN
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Food contains various taste substances. Among them, umami substances play an important role with regard to the perception of the taste of food, but, few studies have examined the taste characteristics of representative umami substances other than monosodium L-glutamate (MSG). By conducting mouse behavioral studies (the 48-h 2-bottle preference test and the conditioned taste aversion test) and assessing gustatory nerve responses, we investigated the taste characteristics of unique umami substances, including sodium succinate, L-theanine, betaine, and the enantiomer of MSG, D-MSG. Furthermore, we examined the synergy of umami with inosine 5'-nionophoshate (IMP). In the case of the mice, sodium succinate had an umami taste and showed strong synergy with IMP. L-Theanine showed synergy with IMP but did not have an umami taste without IMP. In contrast:, betaine did not have an umami taste or synergy with IMP. D-MSG might have weak synergy with IMP.
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