Rotola-Pukkila M1, Yang B2, Hopia A3 Abstract The effect of cooking on the taste compounds of five mushroom species Agaricus bisporus, Lactarius trivialis, Cantharellus cibarius, Cantharellus tubaeformis and Suillus variegatus were assessed with a special focus on the compounds responsible for the umami taste. Liquid chromatography was used to analyse free amino acids (FAAs) and…
Mois : janvier 2019
Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures
Zhang Z1, Zhang X1, Xin G2, Gong X1, Wang Y1, Wang L1, Sun B1 Abstract Pleurotus geesteranus has recently been gaining popularity due to its strong umami taste. In the present study, umami taste, energy level, and energy metabolism-related enzymes activity in harvested P. geesteranus, stored at 20, 10, 5, and 0 °C, were investigated to…
Willingness to eat bread with health benefits: habits, taste and health in bread choice
Sajdakowska M1, Gębski J2, Żakowska-Biemans S3, Jeżewska-Zychowicz M4. Abstract OBJECTIVES: The association between the perceived importance of taste and health benefits and bread-eating habits is still not well recognized referring to products with the improved health value, in particular when it comes to the character of the health modification applied in the food product. In…
Hedonic Functions of Monosodium Glutamate and Four Basic Taste Substances Used at Various Concentration Levels in Single and Complex Systems
Shizuko Yamaguchi and Chikahito Takahashi Central Research Laboratories, Ajinornoto Co., Inc., 1-1 Suzuki-cho, Kawasaki, Kanagawa 210, Japan Received September 27, 1983 The taste elicited by such compounds as monosodium glutamate (MSG) is termed « umami. »1’2) « Umami » elicited by MSG has been studied extensively with respect to its nature and its intensification by various co-existing substances such…
Physiological Studies on Umami Taste
Kenzo Kurihara2 and Makoto Kashiwayanagi Graduate School of Pharmaceutical Sciences, Hokkaido University, Sapporo, Japan 060-0812 ABSTRACT The first electrophysiological studies on umami taste were conducted with rats and cats. Unlike humans, these animals did not show a large synergism between monosodium glutamate (MSG) and disodium guanylate (GMP) or disodium inosinate (IMP). The taste nerve responses…
Relationship between GAD/GABA and Sweet, Umami and Bitter Tastes, Those Received in Type II Taste Buds
Kimiko Sasaki,1,2,* Kaori Hamano1 and Hiroshi Ueno1 1Lab. Appl. Microbiol. & Biochem., Nara Women’s University, Nara 630-8506, JAPAN 2Dept. Food, Mimasaka University, Tsuyama 708-8511, JAPAN Received February 25, 2014; Accepted March 3, 2014 Food extracts from spices and teas were examined for the taste altering ability on sweet, umami and bitter tastes by using the…
The Representation of Umami Taste in the Taste Cortex
1,2 Edmund T. Rolls Department of Experimental Psychology, University of Oxford, Oxford OX1 3UD, England ABSTRACT To investigate the neural encoding of glutamate (umami) taste in the primate, recordings were made from taste-responsive neurons in the cortical taste areas in macaques. Most of the neurons were in the orbitofrontal cortex (secondary) taste area. First, it…
Pairing flavours and the temporal order of tasting
Charles Spence1* , Qian Janice Wang1 and Jozef Youssef Abstract There can be little doubt that plating food beautifully is becoming ever more important in the world of high-end cuisine. However, there is a very real danger that all the attention to how a dish looks (or photographs) can end up obscuring the importance of…
Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties
Hue Linh Huynh, Robert Danhi, and See Wan Yan Abstract: Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl)…
The important role of umami taste in oral and overall health
Takashi Sasano, Shizuko Satoh-Kuriwada and Noriaki Shoji* SHORT REPORT Open Access The important role of umami taste in oral and overall health Takashi Sasano, Shizuko Satoh-Kuriwada and Noriaki Shoji* Abstract There is a close relationship between an individual’s perception of umami taste and that individual’s physical condition. Our newly developed umami taste sensitivity test revealed…
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