61:
39:
5179:
618:
50:
432:
962:
840:. A 2009 review corroborated the acceptance of these receptors, stating, "Recent molecular biological studies have now identified strong candidates for umami receptors, including the heterodimer TAS1R1/TAS1R3, and truncated type 1 and 4 metabotropic glutamate receptors missing most of the N-terminal extracellular domain (taste-mGluR4 and truncated-mGluR1) and brain-mGluR4."
584:
The optimum umami taste depends also on the amount of salt, and at the same time, low-salt foods can maintain a satisfactory taste with the appropriate amount of umami. One study showed that ratings of pleasantness, taste intensity, and ideal saltiness of low-salt soups were greater when the soup
604:
Some population groups, such as the elderly, may benefit from umami taste because their taste and smell sensitivity may be impaired by age and medication. The loss of taste and smell can contribute to poor nutrition, increasing their risk of disease. Some evidence exists to show umami not only
403:, give the characteristic umami taste due to their ionized state. GMP and IMP amplify the taste intensity of glutamate. Adding salt to the free acids also enhances the umami taste. It is disputed whether umami is truly an independent taste because standalone glutamate without
539:
effect between ribonucleotides and glutamate. When foods rich in glutamate are combined with ingredients that have ribonucleotides, the resulting taste intensity is higher than would be expected from merely adding the intensity of the individual ingredients.
843:
Receptors mGluR1 and mGluR4 are specific to glutamate whereas TAS1R1 + TAS1R3 are responsible for the synergism already described by Akira
Kuninaka in 1957. However, the specific role of each type of receptor in taste bud cells remains unclear. They are
407:
ions(Na+) is perceived as sour; sweet and umami tastes share a taste receptor subunit, with salty taste blockers reducing discrimination between monosodium glutamate and sucrose; and some people cannot distinguish umami from a salty taste.
770:
Since all umami taste compounds are sodium salts, the perceptual differentiation of salty and umami tastes has been difficult in taste tests and studies have found as much as 27% of certain populations may be umami "hypotasters".
785:
If umami doesn't have perceptual independence, it could be classified with other tastes like fat, carbohydrate, metallic, and calcium, which can be perceived at high concentrations but may not offer a prominent taste experience.
774:
Furthermore single glutamate(glutamic acid) with no table salt ions(Na+) elicits sour taste and in psychophysical tests, sodium or potassium salt cations seem to be required to produce a perceptible umami taste.
1129:
2017:
Smriga M, Mizukoshi T, Iwata D, Sachise E, Miyano H, Kimura T, Curtis R (August 2010). "Amino acids and minerals in ancient remnants of fish sauce (garum) sampled in the "Garum Shop" of
Pompeii, Italy".
935:
in a few of the subjects, and only when the MSG was consumed in unrealistically large quantities. There is also no apparent difference in sensitivity to umami when comparing
Japanese and Americans.
911:
Umami has become popular as a flavor with food manufacturers trying to improve the taste of low sodium offerings. Chefs create "umami bombs", which are dishes made of several umami ingredients like
3058:
Clapp TR, Yang R, Stoick CL, Kinnamon SC, Kinnamon JC (January 2004). "Morphologic characterization of rat taste receptor cells that express components of the phospholipase C signaling pathway".
577:
Umami has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth. By itself, umami is not
581:, but it makes a great variety of foods pleasant, especially in the presence of a matching aroma. Like other basic tastes, umami is pleasant only within a relatively narrow concentration range.
2121:
177:(GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.
388:
may be responsible for detecting umami taste. Its effect is to balance taste and round out the overall flavor of a dish. Umami enhances the palatability of a wide variety of foods.
2868:
Pérez CA, Huang L, Rong M, Kozak JA, Preuss AK, Zhang H, et al. (November 2002). "A transient receptor potential channel expressed in taste receptor cells".
1118:
3101:
Iwatsuki K, Ichikawa R, Hiasa M, Moriyama Y, Torii K, Uneyama H (October 2009). "Identification of the vesicular nucleotide transporter (VNUT) in taste cells".
2200:
Nakamura E (July 2011). "One hundred years since the discovery of the "Kawamura_2016" taste from seaweed broth by
Kikunae Ikeda, who transcended his time".
2641:
2690:
Agostoni C, Carratù B, Boniglia C, Riva E, Sanzini E (August 2000). "Free amino acid content in standard infant formulas: comparison with human milk".
2467:
Huynh HL, Danhi R, Yan SW (January 2016). "Using Fish Sauce as a
Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties".
3670:
1687:
McGrane, Scott J.; Gibbs, Matthew; Hernangomez de Alvaro, Carlos; Dunlop, Nicola; Winnig, Marcel; Klebansky, Boris; Waller, Daniel (8 August 2023).
943:
The five basic tastes (saltiness, sweetness, bitterness, sourness, and savoriness) are detected by specialized taste receptors on the tongue and
3137:
656:. Protein in food is tasteless, however processes such as fermentation, curing, or heat treatment release glutamate and other amino acids.
628:
Many foods are rich in the amino acids and nucleotides imparting umami. Naturally occurring glutamate can be found in meats and vegetables.
2395:
Yamaguchi S, Takahashi C (1984). "Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup".
2424:
Roininen K, Lähteenmäki L, Tuorila H (September 1996). "Effect of umami taste on pleasantness of low-salt soups during repeated testing".
466:
have histories going back to the third century in China. Cheese varieties are rich in glutamate and umami flavor. In the late 1800s, chef
3195:
836:), all of which have been found in all regions of the tongue bearing taste buds. These receptors are also found in some regions of the
5159:
2735:"Cloning and characterization of a novel mGluR1 variant from vallate papillae that functions as a receptor for L-glutamate stimuli"
2020:
1365:
3190:
5228:
5108:
3663:
3414:
3391:
2001:
1328:
Chaudhari N, Landin AM, Roper SD (February 2000). "A metabotropic glutamate receptor variant functions as a taste receptor".
1206:
1164:
161:, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of
5081:
950:. The number of taste categories in humans remains under research, with a sixth taste possibly including spicy or pungent.
762:
are often the first encounter humans have with umami. Glutamic acid makes up half of the free amino acids in breast milk.
5208:
1870:
1671:
4987:
3163:
1089:
821:
817:
1608:
1233:
Nelson G, Chandrashekar J, Hoon MA, Feng L, Zhao G, Ryba NJ, Zuker CS (March 2002). "An amino-acid taste receptor".
5096:
4224:
3656:
2074:
Drake, S. L.; Carunchia
Whetstine, M. E.; Drake, M. A.; Courtney, P.; Fligner, K.; Jenkins, J.; Pruitt, C. (2007).
2962:"Cell-to-cell communication in intact taste buds through ATP signalling from pannexin 1 gap junction hemichannels"
3458:
1034:"Physiological roles of dietary glutamate signaling via gut-brain axis due to efficient digestion and absorption"
585:
contained umami, whereas low-salt soups without umami were less pleasant. Another study demonstrated that using
4900:
5213:
3401:
Yamaguchi S, Ninomiya K (1999). "Umami and Food
Palatability". In Teranishi R, Wick EL, Hornstein I (eds.).
795:
4588:
920:
716:
221:
2048:
864:(Ca) from intracellular stores. Calcium activates a so-called transient-receptor-potential cation channel
804:
on the tongue and other regions of the mouth can detect umami taste, irrespective of their location. (The
5223:
5076:
1987:
845:
808:
in which different tastes are distributed in different regions of the tongue is a common misconception.)
2913:"Coding of sweet, bitter, and umami tastes: different receptor cells sharing similar signaling pathways"
1496:
680:
648:, are rich sources of umami flavor from guanylate. Smoked or fermented fish are high in inosinate, and
782:
with salt taste blockers reducing discrimination between monosodium glutamate and sucrose in rodents.
314:) "taste") is used for a more general sense of a food as delicious. There is no English equivalent to
5233:
5182:
1622:
1465:
1190:
494:
5238:
5218:
5103:
5086:
4928:
4396:
2502:
2397:
1689:"Umami taste perception and preferences of the domestic cat (Felis catus), an obligate carnivore"
1395:
1006:
976:
668:
653:
641:
354:
174:
1286:"Taste preference synergy between glutamate receptor agonists and inosine monophosphate in rats"
5013:
1613:
1284:
Delay ER, Beaver AJ, Wagner KA, Stapleton JR, Harbaugh JO, Catron KD, Roper SD (October 2000).
873:
535:
mushrooms also conferred the umami taste. One of
Kuninaka's most important discoveries was the
20:
3883:
4863:
3848:
3724:
1399:
928:
857:
664:
633:
528:
358:
170:
5091:
4855:
3637:
3355:
3274:
1491:
1486:
1242:
1156:
924:
849:
446:), which are rich in glutamate, were used widely in ancient Rome, fermented barley sauces (
162:
2911:
Zhang Y, Hoon MA, Chandrashekar J, Mueller KL, Cook B, Wu D, et al. (February 2003).
543:
This synergy of umami may help explain various classical food pairings: the
Japanese make
8:
4490:
4015:
3878:
3451:
1124:
986:
566:
3278:
2532:"Can dietary supplementation of monosodium glutamate improve the health of the elderly?"
1713:
1373:
1246:
342:
at the first Umami
International Symposium in Hawaii. Umami represents the taste of the
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5033:
4253:
3359:
3351:
3303:
3290:
3262:
3243:
3083:
3035:
3010:
2986:
2961:
2942:
2893:
2845:
2820:
2801:
2715:
2672:
2449:
2410:
2290:
Yamaguchi, Shizuko (1998). "Basic properties of umami and its effects on food flavor".
1960:
1925:
1353:
1266:
1212:
1058:
1033:
996:
991:
562:
166:
2929:
2912:
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as a source of umami could reduce the need for salt by 10–25% to flavor such foods as
5023:
5018:
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4695:
3900:
3813:
3622:
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3387:
3363:
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2850:
2836:
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2707:
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2437:
2377:
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2217:
2169:
2103:
2095:
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1997:
1965:
1947:
1895:
1890:
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1807:
1766:
1718:
1667:
1586:
1545:
1345:
1307:
1258:
1202:
1160:
1063:
740:
470:, who opened restaurants in Paris and London, created meals that combined umami with
467:
451:
447:
373:
203:
130:
119:
3247:
3087:
2805:
2453:
1357:
5164:
5038:
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4515:
3840:
3808:
3679:
3335:
3298:
3282:
3227:
3110:
3067:
3030:
3022:
2981:
2973:
2924:
2897:
2877:
2840:
2832:
2783:
2742:
2719:
2703:
2699:
2656:
2584:
2543:
2476:
2433:
2406:
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2299:
2267:
2209:
2159:
2087:
2029:
1955:
1937:
1885:
1838:
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1756:
1708:
1700:
1576:
1535:
1337:
1297:
1270:
1250:
1194:
1053:
1045:
881:
420:
392:
199:
92:
4042:
3858:
2946:
369:" taste with a long-lasting, mouthwatering and coating sensation over the tongue.
5008:
5003:
4895:
3873:
2977:
2660:
2618:
1216:
719:, and fermented and aged products involving bacterial or yeast cultures, such as
700:
688:
558:
350:
217:
4298:
3339:
527:(a type of tuna) contained another umami substance. This was the ribonucleotide
423:(likely as their salts or with salt) are claimed to be many times more intense.
4923:
4728:
3888:
3825:
3719:
3707:
3632:
3596:
3586:
3444:
3168:
3114:
2033:
900:
869:
825:
813:
483:
391:
Glutamate in acid form (glutamic acid) imparts little umami taste, whereas the
279:
150:
3927:
3026:
2303:
2164:
2147:
1581:
1564:
1439:
1302:
1285:
1049:
486:
tastes. However, he did not know the chemical source of this unique quality.
271:
5197:
4835:
4630:
4505:
4446:
4174:
4107:
4087:
3820:
3702:
3694:
3524:
3347:
2797:
2613:
2548:
2531:
2372:
2355:
2099:
1993:
1951:
1802:
1785:
1704:
1001:
744:
660:
590:
498:
490:
416:
396:
346:
275:
229:
189:
4975:
4743:
3286:
2747:
2734:
2589:
2572:
2480:
2075:
1761:
1744:
1540:
1523:
1414:
931:, a study commissioned by the FDA was only able to identify transient, mild
330:
since Kikunae Ikeda first proposed its existence in 1908. In 1985, the term
318:; however, some close descriptions are "meaty", "savory", and "broth-like".
4830:
4738:
4710:
4652:
4583:
4532:
4391:
4238:
4127:
3910:
3776:
3312:
3218:
Yamaguchi S (May 1991). "Basic properties of umami and effects on humans".
3122:
3079:
3044:
2995:
2938:
2889:
2854:
2788:
2771:
2756:
2711:
2668:
2598:
2557:
2507:
2488:
2381:
2340:
2221:
2213:
2173:
2107:
1983:
1969:
1926:"Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification"
1899:
1852:
1811:
1770:
1722:
1590:
1549:
1349:
1311:
1262:
1094:
1067:
724:
684:
594:
554:
455:
225:
3648:
3475:
3239:
2445:
1871:"Soy sauce and its umami taste: a link from the past to current situation"
531:. In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in
139:
60:
4995:
4810:
4778:
4733:
4700:
4674:
4640:
4510:
4358:
4144:
4082:
4070:
4005:
3972:
3712:
3601:
3565:
3529:
1786:"Sensory and receptor responses to umami: an overview of pioneering work"
1688:
967:
809:
759:
536:
524:
412:
194:
158:
4605:
4563:
3739:
3483:
3294:
3011:"Signal transduction and information processing in mammalian taste buds"
2319:"Contribution of umami taste substances in human salivation during meal"
1843:
1826:
523:
Professor Shintaro Kodama, a disciple of Ikeda, discovered in 1913 that
38:
5144:
5139:
4935:
4918:
4705:
4625:
4527:
4495:
4456:
4416:
4291:
4286:
4159:
4065:
4020:
3764:
3606:
3581:
3560:
3519:
2331:
2318:
1942:
1924:
Hartley, Isabella E; Liem, Djin Gie; Keast, Russell (16 January 2019).
1686:
947:
912:
895:, but ATP conveys taste signals to gustatory nerves and in turn to the
805:
728:
586:
459:
404:
343:
339:
185:
154:
4411:
3071:
1827:"Multiple receptor systems for glutamate detection in the taste organ"
1254:
1198:
659:
Generally, umami taste is common to foods that contain high levels of
5055:
5043:
4913:
4890:
4868:
4825:
4635:
4522:
4441:
4243:
4196:
4179:
4164:
4092:
3977:
3967:
3951:
3939:
3555:
3498:
3488:
3222:. Umami: Proceedings of the Second International Symposium on Umami.
2073:
1461:
981:
927:(MSG) as a safe ingredient. While some people identify themselves as
885:
877:
801:
765:
732:
712:
692:
676:
649:
637:
621:
578:
479:
471:
463:
439:
400:
377:
335:
241:
181:
69:
4303:
3744:
2530:
Yamamoto S, Tomoe M, Toyama K, Kawai M, Uneyama H (September 2009).
2356:"Functional neuroimaging of umami taste: what makes umami pleasant?"
915:. Umami may account for the long-term formulation and popularity of
5149:
4960:
4940:
4873:
4773:
4620:
4595:
4451:
4281:
4233:
4211:
4206:
4184:
4169:
4154:
4149:
4117:
4102:
4010:
3984:
3946:
3893:
3853:
3759:
3754:
3749:
3591:
3493:
837:
748:
645:
532:
415:
has an umami taste about four times less intense than MSG, whereas
253:
73:
4679:
4610:
4112:
3922:
2881:
1341:
617:
5134:
5129:
5050:
5028:
4950:
4805:
4800:
4748:
4664:
4659:
4600:
4573:
4555:
4421:
4406:
4368:
4363:
4341:
4308:
4248:
4201:
4132:
4075:
4060:
4055:
3868:
3798:
3791:
3786:
3734:
3627:
3550:
3138:"Does MSG have a future in Europe as umami gains flavour favour?"
932:
916:
892:
861:
752:
704:
629:
606:
385:
4669:
2316:
2235:
Kodama S (1913). "On a procedure for separating inosinic acid".
1184:
431:
380:
in specialized receptor cells present on human and other animal
49:
5124:
4965:
4820:
4795:
4788:
4783:
4753:
4647:
4537:
4500:
4474:
4431:
4426:
4401:
4373:
4346:
4313:
4276:
4189:
4097:
3769:
3729:
3534:
3326:
Wertz SK (2013). "The Elements of Taste: How Many Are There?".
3261:
Chen X, Gabitto M, Peng Y, Ryba NJ, Zuker CS (September 2011).
1666:. Vol. 1170 (1st ed.). Hoboken, NJ: Wiley-Blackwell.
1442:. Japan Society of Refrigerating and Air Conditioning Engineers
1185:
Mouritsen JD, Drotner J, Styrbæk K, Mouritsen OG (April 2014).
944:
891:
Cells responding to umami taste stimuli do not possess typical
833:
829:
779:
778:
Sweet and umami tastes both utilize the taste receptor subunit
720:
708:
696:
381:
334:
was recognized as the scientific term to describe the taste of
237:
233:
213:
2772:"The important role of umami taste in oral and overall health"
2317:
Uneyama H, Kawai M, Sekine-Hayakawa Y, Torii K (August 2009).
1824:
516:
was distinct from sweet, sour, bitter, and salty and named it
4945:
4908:
4880:
4845:
4840:
4815:
4765:
4615:
4578:
4271:
4050:
4034:
4000:
3863:
3830:
3803:
3781:
3467:
3100:
2910:
2732:
1825:
Yasuo T, Kusuhara Y, Yasumatsu K, Ninomiya Y (October 2008).
1743:
Zhang Y, Venkitasamy C, Pan Z, Liu W, Zhao L (January 2017).
1119:"Umami in a tube: 'fifth taste' goes on sale in supermarkets"
896:
865:
853:
736:
598:
561:
to chicken soup, as do Scots in the similar Scottish dish of
549:
512:
503:
443:
362:
327:
207:
143:
104:
95:
3431:
3263:"A gustotopic map of taste qualities in the mammalian brain"
2733:
San Gabriel A, Uneyama H, Yoshie S, Torii K (January 2005).
961:
5060:
4970:
4955:
4885:
4850:
4351:
4336:
4137:
4122:
3934:
3915:
3905:
3381:
2689:
2573:"Umami flavor enhances appetite but also increases satiety"
2016:
1232:
672:
475:
366:
110:
77:
2423:
1283:
2769:
2642:"Umami taste components and their sources in Asian foods"
1745:"Novel Umami Ingredients: Umami Peptides and Their Taste"
899:
that interprets and identifies the taste quality via the
165:(MSG), and nucleotides are commonly added in the form of
3436:
2529:
1562:
816:
responsible for the sense of umami as modified forms of
3057:
2770:
Sasano T, Satoh-Kuriwada S, Shoji N (26 January 2015).
938:
501:
was responsible for the palatability of the broth from
1742:
848:(GPCRs) with similar signaling molecules that include
442:
has a long history in cooking. Fermented fish sauces (
372:
The sensation of umami is due to the detection of the
3191:"Questions and Answers on Monosodium glutamate (MSG)"
2260:
Journal of the Agricultural Chemical Society of Japan
2076:"Sources of umami taste in Cheddar and Swiss cheeses"
489:
Umami was first scientifically identified in 1908 by
180:
Foods that have a strong umami flavor include meats,
1563:
Lindemann B, Ogiwara Y, Ninomiya Y (November 2002).
1327:
1031:
957:
3260:
3103:
Biochemical and Biophysical Research Communications
2867:
2821:"Taste receptor signalling – from tongues to lungs"
270:can be translated as "pleasant savory taste". This
107:
101:
98:
3382:Barbot P, Matsuhisa N, Mikuni K, Heston B (2009).
2394:
2289:
2256:"Studies on taste of ribonucleic acid derivatives"
1117:
796:Taste receptor § Savory or glutamates (Umami)
766:Perceptual independence from salty and sweet taste
326:Scientists have debated whether umami was a basic
3400:
2285:
2283:
1868:
1521:
1517:
1515:
1513:
612:
553:seaweed and dried bonito flakes; the Chinese add
5195:
1923:
1323:
1321:
1180:
1178:
1176:
605:stimulates appetite, but also may contribute to
1187:Umami: Unlocking the Secrets of the Fifth Taste
644:) from vegetables. Mushrooms, especially dried
80:are examples of foods rich in umami components.
3384:Dashi and Umami: The Heart of Japanese Cuisine
2649:Critical Reviews in Food Science and Nutrition
2388:
2280:
1777:
1664:International Symposium on Olfaction and Taste
1510:
1372:(Press release). February 2000. Archived from
1083:
1081:
1079:
1077:
308:
296:
288:
259:
3664:
3452:
2683:
2523:
2466:
2417:
1637:
1318:
1228:
1226:
1173:
1032:Torii K, Uneyama H, Nakamura E (April 2013).
2692:Journal of the American College of Nutrition
2570:
2310:
1864:
1862:
1783:
1657:
1655:
1643:
1602:
1600:
1090:"Umami: why the fifth taste is so important"
1027:
1025:
1023:
3678:
3217:
3164:"Taste technologies: The Ketchup Conundrum"
2818:
2763:
1976:
1869:Lioe HN, Selamat J, Yasuda M (April 2010).
1144:
1074:
758:Studies have shown that the amino acids in
601:while maintaining overall taste intensity.
3671:
3657:
3459:
3445:
3403:Flavor Chemistry: Thirty Years of Progress
3319:
3196:United States Food and Drug Administration
3161:
2959:
2639:
2614:"Put the science of umami to work for you"
2577:The American Journal of Clinical Nutrition
2536:The American Journal of Clinical Nutrition
2460:
2360:The American Journal of Clinical Nutrition
2347:
2253:
2199:
2139:
1919:
1917:
1915:
1913:
1911:
1909:
1818:
1790:The American Journal of Clinical Nutrition
1396:"Sweet, Sour, Salty, Bitter ... and Umami"
1393:
1223:
450:) rich in glutamate were used in medieval
361:(IMP). It can be described as a pleasant "
3302:
3135:
3034:
2985:
2928:
2844:
2787:
2746:
2588:
2547:
2503:"A new alternative to sodium: Fish sauce"
2371:
2330:
2271:
2163:
1959:
1941:
1889:
1859:
1842:
1801:
1760:
1712:
1652:
1597:
1580:
1539:
1301:
1277:
1150:
1087:
1057:
1020:
569:cheese on a variety of different dishes.
3325:
3008:
2353:
2237:Journal of the Chemical Society of Japan
2234:
2182:Journal of the Chemical Society of Tokyo
2021:Journal of Food Composition and Analysis
1831:Biological & Pharmaceutical Bulletin
616:
430:
2611:
2179:
2145:
2046:
1906:
1115:
906:
274:was coined in 1908 by Japanese chemist
5196:
1661:
1522:Yamaguchi S, Ninomiya K (April 2000).
507:seaweed. He noticed that the taste of
3652:
3440:
3432:Umami Information Center, Tokyo, 2016
2861:
2564:
1736:
1389:
1387:
1385:
129:
3060:The Journal of Comparative Neurology
2323:The Journal of Medical Investigation
1606:
1132:from the original on 11 January 2022
939:Background of other taste categories
3386:. London: Eat-Japan / Cross Media.
2960:Dando R, Roper SD (December 2009).
2571:Masic U, Yeomans MR (August 2014).
1412:
13:
3374:
3328:The Journal of Aesthetic Education
2411:10.1111/j.1365-2621.1984.tb13675.x
2325:. 56 Suppl (supplement): 197–204.
2180:Ikeda K (1909). "New Seasonings".
1644:Kawamura Y, Kare MR, eds. (1987).
1382:
923:has designated the umami enhancer
789:
14:
5250:
3425:
1366:"Umami taste receptor identified"
636:) comes primarily from meats and
5178:
5177:
2837:10.1111/j.1748-1716.2011.02308.x
2273:10.1271/nogeikagaku1924.34.6_489
2092:10.1111/j.1750-3841.2007.00402.x
1891:10.1111/j.1750-3841.2010.01529.x
960:
91:
59:
48:
37:
3254:
3211:
3183:
3162:Gladwell M (6 September 2004).
3155:
3129:
3094:
3051:
3002:
2953:
2904:
2812:
2726:
2633:
2605:
2495:
2247:
2228:
2193:
2114:
2067:
2040:
2010:
1784:Beauchamp GK (September 2009).
1680:
1662:Finger, Thomas E., ed. (2009).
1556:
1479:
1454:
1432:
1406:
2704:10.1080/07315724.2000.10718943
1394:Krulwich R (5 November 2007).
1151:Jufresa L (16 February 2015).
1109:
872:and the consequent release of
613:Foods rich in umami components
1:
5109:Sushi and sashimi ingredients
2930:10.1016/S0092-8674(03)00071-0
2819:Kinnamon SC (February 2012).
2741:. 30 Suppl 1 (Suppl): i25-6.
1982:
1609:"The science of satisfaction"
1524:"Umami and food palatability"
1155:(ebook) (in Spanish). Spain:
1013:
572:
321:
5229:1908 establishments in Japan
3405:. New York: Kluwer Academic/
3232:10.1016/0031-9384(91)90192-Q
3136:Michail N (7 October 2015).
2978:10.1113/jphysiol.2009.180083
2661:10.1080/10408398.2012.678422
2612:Adams P (24 November 2015).
2438:10.1016/0031-9384(96)00098-4
921:Food and Drug Administration
812:studies have identified the
717:hydrolyzed vegetable protein
426:
294:) "delicious". The compound
247:
222:hydrolyzed vegetable protein
16:One of the five basic tastes
7:
3356:10.5406/jaesteduc.47.1.0046
3340:10.5406/jaesteduc.47.1.0046
2354:Rolls ET (September 2009).
2202:Chemistry: An Asian Journal
1989:Proust was a Neuroscientist
1153:Umami (Mapa de las lenguas)
1116:Blake H (9 February 2010).
1038:Journal of Gastroenterology
953:
846:G protein-coupled receptors
188:and preserved fish such as
149:People taste umami through
10:
5255:
5209:Japanese words and phrases
3115:10.1016/j.bbrc.2009.07.069
2292:Food Reviews International
2034:10.1016/j.jfca.2010.03.005
1648:. New York: Marcel Dekker.
1497:Cambridge University Press
1088:Fleming A (9 April 2013).
793:
153:that typically respond to
142:. It is characteristic of
18:
5173:
5117:
5069:
4986:
4719:
4688:
4550:
4483:
4467:
4384:
4329:
4322:
4264:
4220:
4033:
3993:
3960:
3839:
3693:
3686:
3615:
3574:
3543:
3512:
3474:
3466:
3220:Physiology & Behavior
3027:10.1007/s00424-007-0247-x
2966:The Journal of Physiology
2640:Hajeb P, Jinap S (2015).
2426:Physiology & Behavior
2304:10.1080/87559129809541156
2146:Ikeda K (November 2002).
1623:Science History Institute
1466:Columbia University Press
1191:Columbia University Press
1050:10.1007/s00535-013-0778-1
565:; and Italians grate the
495:Tokyo Imperial University
309:
297:
289:
260:
123:
3009:Roper SD (August 2007).
2549:10.3945/ajcn.2009.27462X
2373:10.3945/ajcn.2009.27462R
2178:(partial translation of
2126:Umami Information Center
2047:Perry C (1 April 1998),
1803:10.3945/ajcn.2009.27462E
1565:"The discovery of umami"
1528:The Journal of Nutrition
1189:(ebook). United States:
1159:Grupo Editorial México.
19:Not to be confused with
3680:Japanese food and drink
3287:10.1126/science.1204076
2590:10.3945/ajcn.113.080929
2481:10.1111/1750-3841.13171
2469:Journal of Food Science
2398:Journal of Food Science
2165:10.1093/chemse/27.9.847
2080:Journal of Food Science
1878:Journal of Food Science
1762:10.1111/1750-3841.13576
1749:Journal of Food Science
1607:Kean, Sam (Fall 2015).
1582:10.1093/chemse/27.9.843
1303:10.1093/chemse/25.5.507
1007:Monopotassium glutamate
977:Adenosine monophosphate
868:that leads to membrane
458:cuisine, and fermented
355:guanosine monophosphate
175:guanosine monophosphate
127:Japanese pronunciation:
2789:10.1186/2044-7248-4-10
2214:10.1002/asia.201000899
1705:10.1093/chemse/bjad026
1614:Distillations Magazine
625:
436:
5160:Customs and etiquette
2748:10.1093/chemse/bjh095
1541:10.1093/jn/130.4.921S
1534:(4S Suppl): 921S–6S.
1400:National Public Radio
860:-mediated release of
850:G proteins beta-gamma
620:
493:, a professor of the
434:
359:inosine monophosphate
171:inosine monophosphate
138:, is one of the five
5214:Culinary terminology
1646:Umami: A basic taste
1492:Cambridge Dictionary
1157:Penguin Random House
925:monosodium glutamate
919:. The United States
907:Consumers and safety
163:monosodium glutamate
5082:Desserts and sweets
3279:2011Sci...333.1262C
2972:(Pt 24): 5899–906.
2870:Nature Neuroscience
2298:(2&3): 139–76.
2254:Kuninaka A (1960).
1844:10.1248/bpb.31.1833
1415:"EDICT's entry for
1370:Nature Neuroscience
1330:Nature Neuroscience
1247:2002Natur.416..199N
1125:The Daily Telegraph
987:Glutamate flavoring
567:Parmigiano-Reggiano
525:dried bonito flakes
5224:1908 introductions
4330:Alcoholic beverage
3199:. 19 November 2012
2332:10.2152/jmi.56.197
1943:10.3390/nu11010182
1193:. pp. 35–36.
997:Disodium inosinate
992:Disodium glutamate
671:, most notably in
626:
624:are rich in umami.
563:cock-a-leekie soup
437:
184:, fish (including
167:disodium guanylate
146:and cooked meats.
5191:
5190:
4779:Mentaiko / tarako
4696:Square watermelon
4546:
4545:
4029:
4028:
3646:
3645:
3416:978-0-306-46199-6
3407:Plenum Publishers
3393:978-1-897-70193-5
3072:10.1002/cne.10963
2825:Acta Physiologica
2511:. 2 February 2016
2054:Los Angeles Times
2003:978-0-547-08590-6
1255:10.1038/nature726
1241:(6877): 199–202.
1217:10.7312/mour16890
1208:978-0-231-53758-2
1199:10.7312/mour16890
1166:978-607-31-2817-9
882:neurotransmitters
741:nutritional yeast
468:Auguste Escoffier
374:carboxylate anion
5246:
5234:1900s neologisms
5181:
5180:
5165:Okinawan cuisine
4569:Botan Rice Candy
4327:
4326:
4257:
3691:
3690:
3673:
3666:
3659:
3650:
3649:
3461:
3454:
3447:
3438:
3437:
3420:
3397:
3368:
3367:
3323:
3317:
3316:
3306:
3273:(6047): 1262–6.
3258:
3252:
3251:
3215:
3209:
3208:
3206:
3204:
3187:
3181:
3180:
3178:
3176:
3159:
3153:
3152:
3150:
3148:
3133:
3127:
3126:
3098:
3092:
3091:
3055:
3049:
3048:
3038:
3006:
3000:
2999:
2989:
2957:
2951:
2950:
2932:
2908:
2902:
2901:
2865:
2859:
2858:
2848:
2816:
2810:
2809:
2791:
2767:
2761:
2760:
2750:
2730:
2724:
2723:
2687:
2681:
2680:
2646:
2637:
2631:
2630:
2628:
2626:
2609:
2603:
2602:
2592:
2568:
2562:
2561:
2551:
2542:(3): 844S–849S.
2527:
2521:
2520:
2518:
2516:
2499:
2493:
2492:
2464:
2458:
2457:
2421:
2415:
2414:
2392:
2386:
2385:
2375:
2366:(3): 804S–813S.
2351:
2345:
2344:
2334:
2314:
2308:
2307:
2287:
2278:
2277:
2275:
2251:
2245:
2244:
2232:
2226:
2225:
2197:
2191:
2189:
2177:
2167:
2148:"New Seasonings"
2143:
2137:
2136:
2134:
2132:
2118:
2112:
2111:
2071:
2065:
2064:
2063:
2061:
2044:
2038:
2037:
2014:
2008:
2007:
1980:
1974:
1973:
1963:
1945:
1921:
1904:
1903:
1893:
1875:
1866:
1857:
1856:
1846:
1822:
1816:
1815:
1805:
1796:(3): 723S–727S.
1781:
1775:
1774:
1764:
1740:
1734:
1733:
1731:
1729:
1716:
1684:
1678:
1677:
1659:
1650:
1649:
1641:
1635:
1634:
1632:
1630:
1604:
1595:
1594:
1584:
1560:
1554:
1553:
1543:
1519:
1508:
1507:
1505:
1503:
1483:
1477:
1476:
1474:
1472:
1462:"What is umami?"
1458:
1452:
1451:
1449:
1447:
1436:
1430:
1429:
1427:
1425:
1410:
1404:
1403:
1391:
1380:
1377:
1376:on 5 March 2013.
1361:
1325:
1316:
1315:
1305:
1281:
1275:
1274:
1230:
1221:
1220:
1182:
1171:
1170:
1148:
1142:
1141:
1139:
1137:
1121:
1113:
1107:
1106:
1104:
1102:
1085:
1072:
1071:
1061:
1029:
970:
965:
964:
929:sensitive to MSG
497:. He found that
421:tricholomic acid
313:
312:
311:
301:
300:
299:
293:
292:
291:
265:
263:
262:
133:
128:
125:
117:
116:
113:
112:
109:
106:
103:
100:
97:
63:
52:
41:
5254:
5253:
5249:
5248:
5247:
5245:
5244:
5243:
5239:1985 neologisms
5219:Umami enhancers
5194:
5193:
5192:
5187:
5169:
5113:
5097:Soups and stews
5065:
4982:
4721:
4715:
4684:
4554:
4552:
4542:
4479:
4463:
4380:
4318:
4260:
4251:
4222:
4216:
4025:
3989:
3956:
3835:
3682:
3677:
3647:
3642:
3611:
3570:
3539:
3508:
3470:
3465:
3428:
3423:
3417:
3394:
3377:
3375:Further reading
3372:
3371:
3324:
3320:
3259:
3255:
3216:
3212:
3202:
3200:
3189:
3188:
3184:
3174:
3172:
3160:
3156:
3146:
3144:
3134:
3130:
3099:
3095:
3056:
3052:
3015:Pflügers Archiv
3007:
3003:
2958:
2954:
2909:
2905:
2876:(11): 1169–76.
2866:
2862:
2817:
2813:
2768:
2764:
2739:Chemical Senses
2731:
2727:
2688:
2684:
2644:
2638:
2634:
2624:
2622:
2619:Popular Science
2610:
2606:
2569:
2565:
2528:
2524:
2514:
2512:
2501:
2500:
2496:
2465:
2461:
2422:
2418:
2393:
2389:
2352:
2348:
2315:
2311:
2288:
2281:
2262:(in Japanese).
2252:
2248:
2233:
2229:
2198:
2194:
2184:(in Japanese).
2152:Chemical Senses
2144:
2140:
2130:
2128:
2120:
2119:
2115:
2086:(6): S360–366.
2072:
2068:
2059:
2057:
2045:
2041:
2015:
2011:
2004:
1981:
1977:
1922:
1907:
1873:
1867:
1860:
1823:
1819:
1782:
1778:
1741:
1737:
1727:
1725:
1693:Chemical Senses
1685:
1681:
1674:
1660:
1653:
1642:
1638:
1628:
1626:
1605:
1598:
1569:Chemical Senses
1561:
1557:
1520:
1511:
1501:
1499:
1485:
1484:
1480:
1470:
1468:
1460:
1459:
1455:
1445:
1443:
1438:
1437:
1433:
1423:
1421:
1411:
1407:
1392:
1383:
1364:
1326:
1319:
1290:Chemical Senses
1282:
1278:
1231:
1224:
1209:
1183:
1174:
1167:
1149:
1145:
1135:
1133:
1114:
1110:
1100:
1098:
1086:
1075:
1030:
1021:
1016:
1011:
966:
959:
956:
941:
909:
814:taste receptors
798:
792:
790:Taste receptors
768:
701:Chinese cabbage
615:
575:
559:Chinese cabbage
429:
351:ribonucleotides
324:
307:
295:
287:
257:
250:
151:taste receptors
131:[ɯmami]
126:
94:
90:
84:
83:
82:
81:
66:
65:
64:
55:
54:
53:
44:
43:
42:
33:
32:
24:
17:
12:
11:
5:
5252:
5242:
5241:
5236:
5231:
5226:
5221:
5216:
5211:
5206:
5189:
5188:
5186:
5185:
5174:
5171:
5170:
5168:
5167:
5162:
5157:
5152:
5147:
5142:
5137:
5132:
5127:
5121:
5119:
5115:
5114:
5112:
5111:
5106:
5101:
5100:
5099:
5094:
5084:
5079:
5073:
5071:
5067:
5066:
5064:
5063:
5058:
5053:
5048:
5047:
5046:
5041:
5036:
5031:
5026:
5021:
5016:
5011:
5006:
4998:
4992:
4990:
4984:
4983:
4981:
4980:
4979:
4978:
4968:
4963:
4958:
4953:
4948:
4943:
4938:
4933:
4932:
4931:
4929:Worcestershire
4926:
4921:
4916:
4911:
4903:
4898:
4893:
4888:
4883:
4878:
4877:
4876:
4871:
4866:
4858:
4853:
4848:
4843:
4838:
4833:
4828:
4823:
4818:
4813:
4808:
4803:
4798:
4793:
4792:
4791:
4786:
4781:
4776:
4768:
4763:
4762:
4761:
4751:
4746:
4741:
4736:
4731:
4725:
4723:
4717:
4716:
4714:
4713:
4708:
4703:
4698:
4692:
4690:
4686:
4685:
4683:
4682:
4677:
4672:
4667:
4662:
4657:
4656:
4655:
4645:
4644:
4643:
4638:
4633:
4628:
4623:
4613:
4608:
4603:
4598:
4593:
4592:
4591:
4586:
4576:
4571:
4566:
4560:
4558:
4548:
4547:
4544:
4543:
4541:
4540:
4535:
4530:
4525:
4520:
4519:
4518:
4513:
4503:
4498:
4493:
4487:
4485:
4481:
4480:
4478:
4477:
4471:
4469:
4465:
4464:
4462:
4461:
4460:
4459:
4454:
4449:
4444:
4436:
4435:
4434:
4429:
4424:
4419:
4414:
4409:
4404:
4399:
4388:
4386:
4382:
4381:
4379:
4378:
4377:
4376:
4371:
4366:
4356:
4355:
4354:
4349:
4344:
4333:
4331:
4324:
4320:
4319:
4317:
4316:
4311:
4306:
4301:
4296:
4295:
4294:
4289:
4284:
4279:
4268:
4266:
4262:
4261:
4259:
4258:
4246:
4241:
4236:
4230:
4228:
4218:
4217:
4215:
4214:
4209:
4204:
4199:
4194:
4193:
4192:
4187:
4177:
4172:
4167:
4162:
4157:
4152:
4147:
4142:
4141:
4140:
4130:
4125:
4120:
4115:
4110:
4105:
4100:
4095:
4090:
4085:
4080:
4079:
4078:
4073:
4068:
4063:
4058:
4053:
4045:
4039:
4037:
4031:
4030:
4027:
4026:
4024:
4023:
4018:
4013:
4008:
4003:
3997:
3995:
3991:
3990:
3988:
3987:
3982:
3981:
3980:
3970:
3964:
3962:
3958:
3957:
3955:
3954:
3949:
3944:
3943:
3942:
3932:
3931:
3930:
3920:
3919:
3918:
3908:
3903:
3898:
3897:
3896:
3891:
3886:
3881:
3876:
3871:
3861:
3856:
3851:
3845:
3843:
3837:
3836:
3834:
3833:
3828:
3823:
3818:
3817:
3816:
3811:
3801:
3796:
3795:
3794:
3784:
3779:
3774:
3773:
3772:
3767:
3762:
3757:
3752:
3747:
3742:
3732:
3727:
3725:Hatsuga genmai
3722:
3717:
3716:
3715:
3705:
3699:
3697:
3688:
3684:
3683:
3676:
3675:
3668:
3661:
3653:
3644:
3643:
3641:
3640:
3635:
3630:
3625:
3619:
3617:
3613:
3612:
3610:
3609:
3604:
3599:
3597:Scoville scale
3594:
3589:
3587:Acquired taste
3584:
3578:
3576:
3572:
3571:
3569:
3568:
3563:
3558:
3553:
3547:
3545:
3541:
3540:
3538:
3537:
3532:
3527:
3522:
3516:
3514:
3510:
3509:
3507:
3506:
3501:
3496:
3491:
3486:
3480:
3478:
3472:
3471:
3464:
3463:
3456:
3449:
3441:
3435:
3434:
3427:
3426:External links
3424:
3422:
3421:
3415:
3398:
3392:
3378:
3376:
3373:
3370:
3369:
3318:
3253:
3210:
3182:
3169:The New Yorker
3154:
3128:
3093:
3050:
3001:
2952:
2923:(3): 293–301.
2903:
2860:
2811:
2762:
2725:
2682:
2632:
2604:
2563:
2522:
2494:
2459:
2416:
2387:
2346:
2309:
2279:
2246:
2227:
2208:(7): 1659–63.
2192:
2138:
2113:
2066:
2039:
2009:
2002:
1975:
1905:
1858:
1837:(10): 1833–7.
1817:
1776:
1735:
1679:
1673:978-1573317382
1672:
1651:
1636:
1596:
1555:
1509:
1478:
1453:
1431:
1405:
1381:
1379:
1378:
1317:
1276:
1222:
1207:
1172:
1165:
1143:
1108:
1073:
1018:
1017:
1015:
1012:
1010:
1009:
1004:
999:
994:
989:
984:
979:
973:
972:
971:
955:
952:
940:
937:
908:
905:
901:gut-brain axis
870:depolarization
826:taste receptor
791:
788:
767:
764:
745:yeast extracts
614:
611:
574:
571:
428:
425:
323:
320:
280:nominalization
256:from Japanese
249:
246:
68:
67:
58:
57:
56:
47:
46:
45:
36:
35:
34:
30:
29:
28:
27:
15:
9:
6:
4:
3:
2:
5251:
5240:
5237:
5235:
5232:
5230:
5227:
5225:
5222:
5220:
5217:
5215:
5212:
5210:
5207:
5205:
5202:
5201:
5199:
5184:
5176:
5175:
5172:
5166:
5163:
5161:
5158:
5156:
5153:
5151:
5148:
5146:
5143:
5141:
5138:
5136:
5133:
5131:
5128:
5126:
5123:
5122:
5120:
5116:
5110:
5107:
5105:
5102:
5098:
5095:
5093:
5090:
5089:
5088:
5085:
5083:
5080:
5078:
5075:
5074:
5072:
5068:
5062:
5059:
5057:
5054:
5052:
5049:
5045:
5042:
5040:
5037:
5035:
5034:Sashimi bōchō
5032:
5030:
5027:
5025:
5022:
5020:
5017:
5015:
5012:
5010:
5007:
5005:
5002:
5001:
4999:
4997:
4994:
4993:
4991:
4989:
4985:
4977:
4974:
4973:
4972:
4969:
4967:
4964:
4962:
4959:
4957:
4954:
4952:
4949:
4947:
4944:
4942:
4939:
4937:
4934:
4930:
4927:
4925:
4922:
4920:
4917:
4915:
4912:
4910:
4907:
4906:
4904:
4902:
4899:
4897:
4894:
4892:
4889:
4887:
4884:
4882:
4879:
4875:
4872:
4870:
4867:
4865:
4862:
4861:
4859:
4857:
4854:
4852:
4849:
4847:
4844:
4842:
4839:
4837:
4834:
4832:
4829:
4827:
4824:
4822:
4819:
4817:
4814:
4812:
4809:
4807:
4804:
4802:
4799:
4797:
4794:
4790:
4787:
4785:
4782:
4780:
4777:
4775:
4772:
4771:
4769:
4767:
4764:
4760:
4757:
4756:
4755:
4752:
4750:
4747:
4745:
4742:
4740:
4737:
4735:
4732:
4730:
4727:
4726:
4724:
4720:Ingredients /
4718:
4712:
4709:
4707:
4704:
4702:
4699:
4697:
4694:
4693:
4691:
4687:
4681:
4678:
4676:
4673:
4671:
4668:
4666:
4663:
4661:
4658:
4654:
4651:
4650:
4649:
4646:
4642:
4639:
4637:
4634:
4632:
4629:
4627:
4624:
4622:
4619:
4618:
4617:
4614:
4612:
4609:
4607:
4604:
4602:
4599:
4597:
4594:
4590:
4587:
4585:
4582:
4581:
4580:
4577:
4575:
4572:
4570:
4567:
4565:
4562:
4561:
4559:
4557:
4549:
4539:
4536:
4534:
4531:
4529:
4526:
4524:
4521:
4517:
4514:
4512:
4509:
4508:
4507:
4506:Canned coffee
4504:
4502:
4499:
4497:
4494:
4492:
4489:
4488:
4486:
4482:
4476:
4473:
4472:
4470:
4466:
4458:
4455:
4453:
4450:
4448:
4445:
4443:
4440:
4439:
4437:
4433:
4430:
4428:
4425:
4423:
4420:
4418:
4415:
4413:
4410:
4408:
4405:
4403:
4400:
4398:
4395:
4394:
4393:
4390:
4389:
4387:
4383:
4375:
4372:
4370:
4367:
4365:
4362:
4361:
4360:
4357:
4353:
4350:
4348:
4345:
4343:
4340:
4339:
4338:
4335:
4334:
4332:
4328:
4325:
4321:
4315:
4312:
4310:
4307:
4305:
4302:
4300:
4297:
4293:
4290:
4288:
4285:
4283:
4280:
4278:
4275:
4274:
4273:
4270:
4269:
4267:
4263:
4255:
4250:
4247:
4245:
4242:
4240:
4237:
4235:
4232:
4231:
4229:
4226:
4219:
4213:
4210:
4208:
4205:
4203:
4200:
4198:
4195:
4191:
4188:
4186:
4183:
4182:
4181:
4178:
4176:
4173:
4171:
4168:
4166:
4163:
4161:
4158:
4156:
4153:
4151:
4148:
4146:
4143:
4139:
4136:
4135:
4134:
4131:
4129:
4126:
4124:
4121:
4119:
4116:
4114:
4111:
4109:
4106:
4104:
4101:
4099:
4096:
4094:
4091:
4089:
4086:
4084:
4081:
4077:
4074:
4072:
4069:
4067:
4064:
4062:
4059:
4057:
4054:
4052:
4049:
4048:
4046:
4044:
4043:Agedashi dōfu
4041:
4040:
4038:
4036:
4032:
4022:
4019:
4017:
4014:
4012:
4009:
4007:
4004:
4002:
3999:
3998:
3996:
3992:
3986:
3983:
3979:
3976:
3975:
3974:
3971:
3969:
3966:
3965:
3963:
3959:
3953:
3950:
3948:
3945:
3941:
3938:
3937:
3936:
3933:
3929:
3926:
3925:
3924:
3921:
3917:
3914:
3913:
3912:
3909:
3907:
3904:
3902:
3899:
3895:
3892:
3890:
3887:
3885:
3882:
3880:
3879:Muroran curry
3877:
3875:
3872:
3870:
3867:
3866:
3865:
3862:
3860:
3859:Hiyashi chūka
3857:
3855:
3852:
3850:
3847:
3846:
3844:
3842:
3838:
3832:
3829:
3827:
3824:
3822:
3819:
3815:
3812:
3810:
3807:
3806:
3805:
3802:
3800:
3797:
3793:
3790:
3789:
3788:
3785:
3783:
3780:
3778:
3775:
3771:
3768:
3766:
3763:
3761:
3758:
3756:
3753:
3751:
3748:
3746:
3743:
3741:
3738:
3737:
3736:
3733:
3731:
3728:
3726:
3723:
3721:
3718:
3714:
3711:
3710:
3709:
3706:
3704:
3701:
3700:
3698:
3696:
3692:
3689:
3685:
3681:
3674:
3669:
3667:
3662:
3660:
3655:
3654:
3651:
3639:
3636:
3634:
3631:
3629:
3626:
3624:
3621:
3620:
3618:
3614:
3608:
3605:
3603:
3600:
3598:
3595:
3593:
3590:
3588:
3585:
3583:
3580:
3579:
3577:
3573:
3567:
3564:
3562:
3559:
3557:
3554:
3552:
3549:
3548:
3546:
3542:
3536:
3533:
3531:
3528:
3526:
3523:
3521:
3518:
3517:
3515:
3511:
3505:
3502:
3500:
3497:
3495:
3492:
3490:
3487:
3485:
3482:
3481:
3479:
3477:
3473:
3469:
3462:
3457:
3455:
3450:
3448:
3443:
3442:
3439:
3433:
3430:
3429:
3418:
3412:
3408:
3404:
3399:
3395:
3389:
3385:
3380:
3379:
3365:
3361:
3357:
3353:
3349:
3345:
3341:
3337:
3333:
3329:
3322:
3314:
3310:
3305:
3300:
3296:
3292:
3288:
3284:
3280:
3276:
3272:
3268:
3264:
3257:
3249:
3245:
3241:
3237:
3233:
3229:
3226:(5): 833–41.
3225:
3221:
3214:
3198:
3197:
3192:
3186:
3171:
3170:
3165:
3158:
3143:
3142:FoodNavigator
3139:
3132:
3124:
3120:
3116:
3112:
3108:
3104:
3097:
3089:
3085:
3081:
3077:
3073:
3069:
3066:(3): 311–21.
3065:
3061:
3054:
3046:
3042:
3037:
3032:
3028:
3024:
3021:(5): 759–76.
3020:
3016:
3012:
3005:
2997:
2993:
2988:
2983:
2979:
2975:
2971:
2967:
2963:
2956:
2948:
2944:
2940:
2936:
2931:
2926:
2922:
2918:
2914:
2907:
2899:
2895:
2891:
2887:
2883:
2882:10.1038/nn952
2879:
2875:
2871:
2864:
2856:
2852:
2847:
2842:
2838:
2834:
2831:(2): 158–68.
2830:
2826:
2822:
2815:
2807:
2803:
2799:
2795:
2790:
2785:
2781:
2777:
2773:
2766:
2758:
2754:
2749:
2744:
2740:
2736:
2729:
2721:
2717:
2713:
2709:
2705:
2701:
2697:
2693:
2686:
2678:
2674:
2670:
2666:
2662:
2658:
2655:(6): 778–91.
2654:
2650:
2643:
2636:
2621:
2620:
2615:
2608:
2600:
2596:
2591:
2586:
2582:
2578:
2574:
2567:
2559:
2555:
2550:
2545:
2541:
2537:
2533:
2526:
2510:
2509:
2504:
2498:
2490:
2486:
2482:
2478:
2475:(1): S150-5.
2474:
2470:
2463:
2455:
2451:
2447:
2443:
2439:
2435:
2431:
2427:
2420:
2412:
2408:
2404:
2400:
2399:
2391:
2383:
2379:
2374:
2369:
2365:
2361:
2357:
2350:
2342:
2338:
2333:
2328:
2324:
2320:
2313:
2305:
2301:
2297:
2293:
2286:
2284:
2274:
2269:
2266:(6): 487–92.
2265:
2261:
2257:
2250:
2242:
2238:
2231:
2223:
2219:
2215:
2211:
2207:
2203:
2196:
2187:
2183:
2175:
2171:
2166:
2161:
2157:
2153:
2149:
2142:
2127:
2123:
2117:
2109:
2105:
2101:
2097:
2093:
2089:
2085:
2081:
2077:
2070:
2056:
2055:
2050:
2049:"Rot of Ages"
2043:
2035:
2031:
2028:(5): 442–46.
2027:
2023:
2022:
2013:
2005:
1999:
1995:
1994:Mariner Books
1991:
1990:
1985:
1979:
1971:
1967:
1962:
1957:
1953:
1949:
1944:
1939:
1935:
1931:
1927:
1920:
1918:
1916:
1914:
1912:
1910:
1901:
1897:
1892:
1887:
1883:
1879:
1872:
1865:
1863:
1854:
1850:
1845:
1840:
1836:
1832:
1828:
1821:
1813:
1809:
1804:
1799:
1795:
1791:
1787:
1780:
1772:
1768:
1763:
1758:
1754:
1750:
1746:
1739:
1724:
1720:
1715:
1710:
1706:
1702:
1698:
1694:
1690:
1683:
1675:
1669:
1665:
1658:
1656:
1647:
1640:
1624:
1620:
1616:
1615:
1610:
1603:
1601:
1592:
1588:
1583:
1578:
1574:
1570:
1566:
1559:
1551:
1547:
1542:
1537:
1533:
1529:
1525:
1518:
1516:
1514:
1498:
1494:
1493:
1488:
1482:
1467:
1463:
1457:
1441:
1440:"うま味 (umami)"
1435:
1420:
1418:
1409:
1401:
1397:
1390:
1388:
1386:
1375:
1371:
1367:
1363:
1362:
1359:
1355:
1351:
1347:
1343:
1342:10.1038/72053
1339:
1335:
1331:
1324:
1322:
1313:
1309:
1304:
1299:
1296:(5): 507–15.
1295:
1291:
1287:
1280:
1272:
1268:
1264:
1260:
1256:
1252:
1248:
1244:
1240:
1236:
1229:
1227:
1218:
1214:
1210:
1204:
1200:
1196:
1192:
1188:
1181:
1179:
1177:
1168:
1162:
1158:
1154:
1147:
1131:
1127:
1126:
1120:
1112:
1097:
1096:
1091:
1084:
1082:
1080:
1078:
1069:
1065:
1060:
1055:
1051:
1047:
1044:(4): 442–51.
1043:
1039:
1035:
1028:
1026:
1024:
1019:
1008:
1005:
1003:
1002:Inosinic acid
1000:
998:
995:
993:
990:
988:
985:
983:
980:
978:
975:
974:
969:
963:
958:
951:
949:
946:
936:
934:
930:
926:
922:
918:
914:
904:
902:
898:
894:
889:
887:
883:
879:
875:
871:
867:
863:
859:
855:
851:
847:
841:
839:
835:
831:
827:
823:
819:
815:
811:
807:
803:
797:
787:
783:
781:
776:
772:
763:
761:
756:
754:
750:
746:
742:
738:
734:
730:
726:
725:shrimp pastes
722:
718:
714:
710:
706:
702:
698:
694:
690:
686:
685:meat extracts
682:
678:
674:
670:
666:
662:
657:
655:
651:
647:
643:
639:
635:
631:
623:
619:
610:
608:
602:
600:
597:, or coconut
596:
592:
591:chicken broth
588:
582:
580:
570:
568:
564:
560:
556:
552:
551:
546:
541:
538:
534:
530:
526:
521:
519:
515:
514:
510:
506:
505:
500:
496:
492:
491:Kikunae Ikeda
487:
485:
481:
477:
473:
469:
465:
461:
457:
453:
449:
445:
441:
435:Kikunae Ikeda
433:
424:
422:
418:
417:ibotenic acid
414:
409:
406:
402:
398:
397:glutamic acid
394:
389:
387:
383:
379:
375:
370:
368:
364:
360:
356:
352:
348:
345:
341:
337:
333:
329:
319:
317:
305:
285:
281:
277:
276:Kikunae Ikeda
273:
269:
255:
245:
243:
239:
235:
231:
230:yeast extract
227:
223:
219:
215:
211:
210:
205:
201:
197:
196:
191:
190:Maldives fish
187:
183:
178:
176:
172:
168:
164:
160:
156:
152:
147:
145:
141:
137:
132:
121:
115:
88:
79:
75:
71:
62:
51:
40:
26:
22:
5154:
5024:Nakiri bōchō
5019:Maguro bōchō
4739:Bamboo shoot
4711:Shine Muscat
4533:Pocari Sweat
4299:Honzen-ryōri
4239:Kenchin-jiru
4128:Onsen tamago
3911:Okinawa soba
3777:Hayashi rice
3503:
3476:Basic tastes
3402:
3383:
3334:(1): 46–57.
3331:
3327:
3321:
3270:
3266:
3256:
3223:
3219:
3213:
3201:. Retrieved
3194:
3185:
3173:. Retrieved
3167:
3157:
3145:. Retrieved
3141:
3131:
3106:
3102:
3096:
3063:
3059:
3053:
3018:
3014:
3004:
2969:
2965:
2955:
2920:
2916:
2906:
2873:
2869:
2863:
2828:
2824:
2814:
2779:
2775:
2765:
2738:
2728:
2698:(4): 434–8.
2695:
2691:
2685:
2652:
2648:
2635:
2623:. Retrieved
2617:
2607:
2583:(2): 532–8.
2580:
2576:
2566:
2539:
2535:
2525:
2513:. Retrieved
2508:ScienceDaily
2506:
2497:
2472:
2468:
2462:
2432:(3): 953–8.
2429:
2425:
2419:
2402:
2396:
2390:
2363:
2359:
2349:
2322:
2312:
2295:
2291:
2263:
2259:
2249:
2240:
2236:
2230:
2205:
2201:
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2185:
2181:
2158:(9): 847–9.
2155:
2151:
2141:
2131:25 September
2129:. Retrieved
2125:
2116:
2083:
2079:
2069:
2058:, retrieved
2052:
2042:
2025:
2019:
2012:
1988:
1978:
1933:
1929:
1884:(3): R71-6.
1881:
1877:
1834:
1830:
1820:
1793:
1789:
1779:
1755:(1): 16–23.
1752:
1748:
1738:
1728:21 September
1726:. Retrieved
1696:
1692:
1682:
1663:
1645:
1639:
1627:. Retrieved
1618:
1612:
1575:(9): 843–4.
1572:
1568:
1558:
1531:
1527:
1500:. Retrieved
1490:
1481:
1469:. Retrieved
1456:
1444:. Retrieved
1434:
1422:. Retrieved
1416:
1408:
1374:the original
1369:
1336:(2): 113–9.
1333:
1329:
1293:
1289:
1279:
1238:
1234:
1186:
1152:
1146:
1134:. Retrieved
1123:
1111:
1099:. Retrieved
1095:The Guardian
1093:
1041:
1037:
942:
910:
890:
842:
799:
784:
777:
773:
769:
757:
695:(e.g., ripe
658:
627:
603:
595:tomato sauce
583:
576:
555:Chinese leek
548:
544:
542:
522:
517:
511:
508:
502:
488:
438:
410:
390:
371:
331:
325:
315:
303:
283:
267:
251:
226:meat extract
208:
193:
179:
148:
140:basic tastes
135:
86:
85:
25:
5039:Usuba bōchō
4996:Rice cooker
4811:Katsuobushi
4701:Yubari King
4675:Warabimochi
4641:Zunda-mochi
4468:Soft drinks
4438:Herbal tea
4252: [
4145:Shabu-shabu
4083:Chawanmushi
4071:Satsuma-age
3973:Okonomiyaki
3814:Sustainable
3713:Katsu curry
3602:Supertaster
3566:Hypergeusia
3530:Soft palate
3203:19 February
3147:19 February
2625:11 December
2515:20 February
1136:10 February
1101:18 February
968:Food portal
810:Biochemical
760:breast milk
681:cured meats
661:L-glutamate
537:synergistic
460:fish sauces
413:L-aspartate
411:Monosodium
399:, known as
347:L-glutamate
340:nucleotides
195:katsuobushi
159:nucleotides
5198:Categories
5145:Tokusanhin
5140:Teppanyaki
5077:Condiments
5004:Deba bōchō
4976:Yuzu koshō
4936:Sesame oil
4860:Mushrooms
4836:Mayonnaise
4759:Sakurajima
4744:Beni shōga
4722:condiments
4706:Ruby Roman
4626:Goheimochi
4528:Oronamin C
4496:C.C. Lemon
4292:Wappameshi
4287:Makunouchi
4160:Tamagoyaki
4066:Kushikatsu
4016:Milk bread
3884:Tantan-men
3765:Tenshindon
3607:Tongue map
3582:Aftertaste
3561:Hypogeusia
3520:Epiglottis
3484:Bitterness
3109:(1): 1–5.
1936:(1): 182.
1424:5 December
1014:References
948:epithelium
913:fish sauce
884:including
806:tongue map
802:taste buds
794:See also:
729:fish sauce
693:vegetables
587:fish sauce
573:Properties
464:soy sauces
405:table salt
401:glutamates
384:. Some 52
357:(GMP) and
344:amino acid
336:glutamates
322:Background
186:fish sauce
155:glutamates
136:savoriness
5204:Gustation
5056:Suribachi
5044:Yanagi ba
4891:Sake kasu
4869:Matsutake
4864:Enokitake
4826:Kuromitsu
4636:Kuzumochi
4553:desserts/
4523:Lipovitan
4452:Kombu-cha
4442:Genmaicha
4392:Green tea
4323:Beverages
4244:Miso soup
4225:Shirumono
4197:Tsukudani
4180:Tsukemono
4165:Tokoroten
4138:Fugusashi
3978:Hirayachi
3968:Monjayaki
3901:Shirataki
3874:Kagoshima
3720:Glutinous
3556:Dysgeusia
3544:Gustology
3499:Sweetness
3489:Saltiness
3364:191458091
3348:0021-8510
2798:2044-7248
2782:(1): 10.
2677:205690996
2405:: 82–85.
2188:: 820–36.
2100:1750-3841
2060:14 August
1952:2072-6643
1930:Nutrients
1502:1 January
1413:Breen J.
982:Ajinomoto
886:serotonin
878:secretion
733:soy sauce
713:green tea
711:, etc.),
689:mushrooms
677:shellfish
654:adenylate
650:shellfish
638:guanosine
622:Anchovies
579:palatable
499:glutamate
452:Byzantine
440:Glutamate
427:Discovery
378:glutamate
272:neologism
248:Etymology
242:soy sauce
218:mushrooms
204:anchovies
182:shellfish
173:(IMP) or
70:Soy sauce
5183:Category
5150:Teriyaki
4988:Utensils
4961:Umeboshi
4941:Shichimi
4924:Tonkatsu
4874:Shiitake
4821:Konnyaku
4774:Kamaboko
4621:Agemochi
4606:Konpeitō
4596:Dorayaki
4564:Amanattō
4551:Snacks /
4491:Aquarius
4484:Products
4282:Kyaraben
4265:Set menu
4234:Butajiru
4212:Yakitori
4207:Yakiniku
4185:Nukazuke
4170:Tonkatsu
4155:Sukiyaki
4150:Shiokara
4118:Nikujaga
4103:Nabemono
4047:Agemono
4011:Melonpan
3985:Takoyaki
3961:Konamono
3947:Yakisoba
3940:Yakiudon
3894:Tsukemen
3889:Tonkotsu
3854:Hiyamugi
3849:Harusame
3826:Takikomi
3760:Tekkadon
3755:Oyakodon
3750:Katsudon
3740:Chūkadon
3687:Shushoku
3616:See also
3592:Pungency
3494:Sourness
3313:21885776
3295:23060168
3248:20980527
3123:19619506
3088:32048396
3080:14681927
3045:17468883
2996:19884319
2939:12581520
2890:12368808
2855:21481196
2806:14562283
2757:15738140
2712:10963461
2669:24915349
2599:24944058
2558:19571225
2489:26613570
2454:39325526
2382:19571217
2341:20224181
2222:21472994
2174:12438213
2122:"Cheese"
2108:17995691
1986:(2007).
1984:Lehrer J
1970:30654496
1900:20492309
1853:18827337
1812:19571221
1771:27926796
1723:37551788
1714:10468298
1629:22 March
1591:12438211
1550:10736353
1358:16650588
1350:10649565
1312:11015322
1263:11894099
1130:Archived
1068:23463402
954:See also
933:symptoms
893:synapses
838:duodenum
828:type 1 (
749:Vegemite
747:such as
697:tomatoes
646:shiitake
533:shiitake
386:peptides
353:such as
254:loanword
214:tomatoes
200:sardines
120:Japanese
74:tomatoes
5135:Omakase
5130:Kaiseki
5118:Related
5051:Shamoji
5029:Santoku
5014:Kitchen
5000:Knives
4951:Tenkasu
4806:Karashi
4801:Kanzuri
4749:Burdock
4665:Taiyaki
4660:Shiruko
4631:Kankoro
4601:Karukan
4574:Daifuku
4556:Wagashi
4516:Georgia
4457:Mugicha
4447:Sobacha
4422:Kukicha
4412:Hōjicha
4407:Gyokuro
4397:History
4369:Habushu
4364:Awamori
4342:Amazake
4309:Kaiseki
4249:Suimono
4202:Tsukune
4133:Sashimi
4076:Tempura
4061:Korokke
4056:Karaage
3869:Champon
3841:Noodles
3821:Sekihan
3809:History
3799:Omurice
3792:Tenmusu
3787:Onigiri
3735:Donmono
3628:Hearing
3551:Ageusia
3525:Pharynx
3513:Anatomy
3304:3523322
3275:Bibcode
3267:Science
3240:1679557
3175:8 March
3036:3723147
2987:2808547
2898:9010248
2846:3704337
2776:Flavour
2720:3141583
2446:8873274
1961:6356469
1487:"Umami"
1271:1730089
1243:Bibcode
1059:3698427
917:ketchup
862:calcium
780:TAS1R3,
753:Marmite
721:cheeses
705:spinach
630:Inosine
607:satiety
382:tongues
349:and 5'-
278:from a
238:cheeses
72:, ripe
5125:Chinmi
5104:Snacks
5087:Dishes
4966:Wasabi
4905:Sauce
4901:Sansyō
4831:Kuzuko
4796:Hijiki
4789:Tobiko
4784:Surimi
4754:Daikon
4734:Aonori
4689:Fruits
4648:Senbei
4584:Chichi
4538:Yakult
4501:Calpis
4475:Ramune
4432:Sencha
4427:Matcha
4417:Kabuse
4402:Bancha
4374:Umeshu
4359:Shōchū
4347:Nigori
4314:Osechi
4304:Jūbako
4277:Ekiben
4190:Takuan
4175:Tororo
4108:Namasu
4098:Kakuni
4021:Yudane
3770:Unadon
3745:Gyūdon
3703:Chahan
3535:Tongue
3413:
3390:
3362:
3354:
3346:
3311:
3301:
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3246:
3238:
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2000:
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1471:5 June
1446:5 June
1402:(NPR).
1356:
1348:
1310:
1269:
1261:
1235:Nature
1215:
1205:
1163:
1066:
1056:
945:palate
834:TAS1R3
830:TAS1R1
824:, and
822:mGluR1
818:mGluR4
743:, and
709:celery
484:bitter
482:, and
365:" or "
363:brothy
302:(with
240:, and
234:kimchi
202:, and
144:broths
134:), or
5155:Umami
5092:Ramen
5070:Lists
5009:Gyuto
4946:Shiso
4909:Ponzu
4896:Panko
4881:Myoga
4846:Mirin
4841:Menma
4816:Kombu
4770:Fish
4766:Dashi
4680:Yōkan
4653:Arare
4616:Mochi
4611:Manjū
4579:Dango
4272:Bento
4256:]
4113:Nattō
4093:Gyōza
4051:Furai
4035:Okazu
4006:Curry
4001:Anpan
3994:Bread
3928:Salad
3923:Sōmen
3864:Ramen
3831:Zosui
3804:Sushi
3782:Okowa
3708:Curry
3638:Touch
3633:Smell
3623:Sight
3575:Other
3504:Umami
3468:Taste
3360:S2CID
3352:JSTOR
3291:JSTOR
3244:S2CID
3084:S2CID
2943:S2CID
2894:S2CID
2802:S2CID
2716:S2CID
2673:S2CID
2645:(PDF)
2450:S2CID
1874:(PDF)
1621:(3).
1417:umami
1354:S2CID
1267:S2CID
1213:JSTOR
897:brain
866:TRPM5
854:PLCB2
800:Most
737:natto
599:curry
550:kombu
547:with
545:dashi
518:umami
513:dashi
509:kombu
504:kombu
480:sweet
472:salty
448:murri
444:garum
393:salts
367:meaty
332:umami
328:taste
316:umami
268:umami
209:dashi
157:and
118:from
87:Umami
31:Umami
21:Unami
5061:Zaru
4971:Yuzu
4956:Tofu
4919:Tare
4886:Nori
4851:Miso
4729:Anko
4670:Uirō
4589:Kibi
4511:Boss
4352:Toso
4337:Sake
4221:Soup
4123:Oden
4088:Gari
3952:Hōtō
3935:Udon
3916:Soki
3906:Soba
3730:Kayu
3695:Rice
3411:ISBN
3388:ISBN
3344:ISSN
3309:PMID
3236:PMID
3205:2017
3177:2014
3149:2017
3119:PMID
3076:PMID
3041:PMID
2992:PMID
2935:PMID
2917:Cell
2886:PMID
2851:PMID
2794:ISSN
2753:PMID
2708:PMID
2665:PMID
2627:2015
2595:PMID
2554:PMID
2517:2017
2485:PMID
2442:PMID
2378:PMID
2337:PMID
2218:PMID
2170:PMID
2133:2024
2104:PMID
2096:ISSN
2062:2024
1998:ISBN
1966:PMID
1948:ISSN
1896:PMID
1849:PMID
1808:PMID
1767:PMID
1730:2023
1719:PMID
1668:ISBN
1631:2018
1587:PMID
1546:PMID
1504:2011
1473:2017
1448:2017
1426:2017
1346:PMID
1308:PMID
1259:PMID
1203:ISBN
1161:ISBN
1138:2011
1103:2017
1064:PMID
876:and
856:and
751:and
673:fish
667:and
557:and
476:sour
462:and
456:Arab
454:and
419:and
338:and
284:umai
78:miso
76:and
4914:Soy
4856:MSG
4385:Tea
3336:doi
3299:PMC
3283:doi
3271:333
3228:doi
3111:doi
3107:388
3068:doi
3064:468
3031:PMC
3023:doi
3019:454
2982:PMC
2974:doi
2970:587
2925:doi
2921:112
2878:doi
2841:PMC
2833:doi
2829:204
2784:doi
2743:doi
2700:doi
2657:doi
2585:doi
2581:100
2544:doi
2477:doi
2434:doi
2407:doi
2368:doi
2327:doi
2300:doi
2268:doi
2210:doi
2160:doi
2088:doi
2030:doi
1956:PMC
1938:doi
1886:doi
1839:doi
1798:doi
1757:doi
1709:PMC
1701:doi
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1577:doi
1536:doi
1532:130
1338:doi
1298:doi
1251:doi
1239:416
1195:doi
1054:PMC
1046:doi
880:of
874:ATP
858:PI3
669:GMP
665:IMP
652:in
642:GMP
634:IMP
529:IMP
395:of
376:of
290:うまい
282:of
261:うま味
206:),
169:,
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