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

被引：146

作者：

Kurihara, Kenzo ^{[1
]}

机构：

[1] Aomori Univ, Aomori 0300943, Japan

来源：

AMERICAN JOURNAL OF CLINICAL NUTRITION | 2009年 / 90卷 / 03期

关键词：

100TH ANNIVERSARY SYMPOSIUM; AMINO-ACIDS; MONOSODIUM GLUTAMATE; GASTROINTESTINAL FUNCTION; MULTIPLE RECEPTORS; DIETARY GLUTAMATE; RESPONSES; METABOLISM; BRAIN; MICE;

D O I：

10.3945/ajcn.2009.27462D

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

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. Am J Clin Nutr 2009;90(suppl):719S-22S.

引用

页码：719S / 722S

页数：4

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