61:
39:
5006:
611:
50:
425:
931:
809:. 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."
577:
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
597:
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
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. Glutamate in acid form (glutamic acid) imparts little umami taste, whereas the
532:
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.
812:
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
1098:
1916:
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".
904:
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.
880:
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
2885:
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".
570:
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
574:, 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.
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.
401:, 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.
2695:
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".
1087:
2928:
Iwatsuki K, Ichikawa R, Hiasa M, Moriyama Y, Torii K, Uneyama H (October 2009). "Identification of the vesicular nucleotide transporter (VNUT) in taste cells".
2027:
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".
2468:
2517:
Agostoni C, Carratù B, Boniglia C, Riva E, Sanzini E (August 2000). "Free amino acid content in standard infant formulas: comparison with human milk".
2294:
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".
3497:
1656:
McGrane, Scott J.; Gibbs, Matthew; Hernangomez de Alvaro, Carlos; Dunlop, Nicola; Winnig, Marcel; Klebansky, Boris; Waller, Daniel (8 August 2023).
912:
The five basic tastes (saltiness, sweetness, bitterness, sourness, and savoriness) are detected by specialized taste receptors on the tongue and
2964:
621:
Many foods are rich in the amino acids and nucleotides imparting umami. Naturally occurring glutamate can be found in meats and vegetables.
2222:
Yamaguchi S, Takahashi C (1984). "Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup".
2251:
Roininen K, Lähteenmäki L, Tuorila H (September 1996). "Effect of umami taste on pleasantness of low-salt soups during repeated testing".
3022:
805:), 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
4986:
2562:"Cloning and characterization of a novel mGluR1 variant from vallate papillae that functions as a receptor for L-glutamate stimuli"
1919:
1334:
3017:
5055:
4935:
3490:
3241:
3218:
1900:
1297:
Chaudhari N, Landin AM, Roper SD (February 2000). "A metabotropic glutamate receptor variant functions as a taste receptor".
1175:
1133:
161:, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of
4908:
919:. The number of taste categories in humans remains under research, with a sixth taste possibly including spicy or pungent.
755:
are often the first encounter humans have with umami. Glutamic acid makes up half of the free amino acids in breast milk.
5035:
1839:
1640:
4814:
2990:
1058:
790:
786:
1577:
1202:
Nelson G, Chandrashekar J, Hoon MA, Feng L, Zhao G, Ryba NJ, Zuker CS (March 2002). "An amino-acid taste receptor".
4923:
4051:
3483:
2789:"Cell-to-cell communication in intact taste buds through ATP signalling from pannexin 1 gap junction hemichannels"
3285:
1003:"Physiological roles of dietary glutamate signaling via gut-brain axis due to efficient digestion and absorption"
578:
contained umami, whereas low-salt soups without umami were less pleasant. Another study demonstrated that using
4727:
5040:
3228:
Yamaguchi S, Ninomiya K (1999). "Umami and Food
Palatability". In Teranishi R, Wick EL, Hornstein I (eds.).
764:
4415:
889:
709:
221:
1947:
833:(Ca) from intracellular stores. Calcium activates a so-called transient-receptor-potential cation channel
773:
on the tongue and other regions of the mouth can detect umami taste, irrespective of their location. (The
5050:
4903:
1886:
814:
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in which different tastes are distributed in different regions of the tongue is a common misconception.)
2740:"Coding of sweet, bitter, and umami tastes: different receptor cells sharing similar signaling pathways"
1465:
673:
641:, are rich sources of umami flavor from guanylate. Smoked or fermented fish are high in inosinate, and
314:) "taste") is used for a more general sense of a food as delicious. There is no English equivalent to
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1591:
1434:
1159:
487:
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5045:
4930:
4913:
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1658:"Umami taste perception and preferences of the domestic cat (Felis catus), an obligate carnivore"
1364:
975:
945:
661:
646:
634:
354:
174:
1255:"Taste preference synergy between glutamate receptor agonists and inosine monophosphate in rats"
4840:
1582:
1253:
Delay ER, Beaver AJ, Wagner KA, Stapleton JR, Harbaugh JO, Catron KD, Roper SD (October 2000).
842:
528:
mushrooms also conferred the umami taste. One of
Kuninaka's most important discoveries was the
20:
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439:), which are rich in glutamate, were used widely in ancient Rome, fermented barley sauces (
162:
2738:
Zhang Y, Hoon MA, Chandrashekar J, Mueller KL, Cook B, Wu D, et al. (February 2003).
536:
This synergy of umami may help explain various classical food pairings: the
Japanese make
8:
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3842:
3705:
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1093:
955:
559:
3105:
2359:"Can dietary supplementation of monosodium glutamate improve the health of the elderly?"
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1342:
1215:
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at the first Umami
International Symposium in Hawaii. Umami represents the taste of the
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2647:
2628:
2542:
2499:
2276:
2237:
2117:
Yamaguchi, Shizuko (1998). "Basic properties of umami and its effects on food flavor".
1322:
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965:
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166:
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as a source of umami could reduce the need for salt by 10–25% to flavor such foods as
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1996:
1952:
1896:
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1735:
1687:
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1555:
1514:
1314:
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1227:
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463:, who opened restaurants in Paris and London, created meals that combined umami with
460:
444:
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203:
130:
119:
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1986:
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413:
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92:
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369:" taste with a long-lasting, mouthwatering and coating sensation over the tongue.
4835:
4830:
4722:
3700:
2804:
2487:
2445:
1185:
712:, and fermented and aged products involving bacterial or yeast cultures, such as
693:
681:
551:
459:
have histories going back to the third century in China. In the late 1800s, chef
350:
217:
4125:
3166:
520:(a type of tuna) contained another umami substance. This was the ribonucleotide
416:(likely as their salts or with salt) are claimed to be many times more intense.
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4555:
3715:
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1991:
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5024:
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4001:
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2624:
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2199:
2182:
1892:
1771:
1754:
1673:
970:
737:
653:
583:
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tastes. However, he did not know the chemical source of this unique quality.
409:
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275:
229:
189:
4802:
4570:
3113:
2574:
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2416:
2399:
2307:
1730:
1713:
1509:
1492:
1383:
900:, 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".
4657:
4565:
4537:
4479:
4410:
4359:
4218:
4065:
3954:
3737:
3603:
3139:
3045:
Yamaguchi S (May 1991). "Basic properties of umami and effects on humans".
2949:
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2822:
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2716:
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2615:
2598:
2583:
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1063:
1036:
717:
677:
587:
547:
448:
225:
3475:
3302:
3066:
2272:
1840:"Soy sauce and its umami taste: a link from the past to current situation"
524:. In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in
139:
60:
4822:
4637:
4605:
4560:
4527:
4501:
4467:
4337:
4185:
3971:
3909:
3897:
3832:
3799:
3539:
3428:
3392:
3356:
1755:"Sensory and receptor responses to umami: an overview of pioneering work"
1657:
936:
778:
752:
529:
517:
405:
194:
158:
4432:
4390:
3566:
3310:
3121:
2838:"Signal transduction and information processing in mammalian taste buds"
2146:"Contribution of umami taste substances in human salivation during meal"
1812:
1795:
516:
Professor Shintaro Kodama, a disciple of Ikeda, discovered in 1913 that
38:
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4762:
4745:
4532:
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4322:
4283:
4243:
4118:
4113:
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3892:
3847:
3591:
3433:
3408:
3387:
3346:
2158:
2145:
1655:
916:
881:
864:, but ATP conveys taste signals to gustatory nerves and in turn to the
774:
721:
579:
452:
343:
339:
185:
154:
4238:
2898:
1796:"Multiple receptor systems for glutamate detection in the taste organ"
1223:
1167:
652:
Generally, umami taste is common to foods that contain high levels of
4882:
4870:
4740:
4717:
4695:
4652:
4462:
4349:
4268:
4070:
4023:
4006:
3991:
3919:
3804:
3794:
3778:
3766:
3382:
3325:
3315:
3049:. Umami: Proceedings of the Second International Symposium on Umami.
1430:
950:
896:(MSG) as a safe ingredient. While some people identify themselves as
854:
846:
770:
725:
705:
685:
669:
642:
630:
614:
571:
472:
464:
456:
432:
398:
377:
335:
241:
181:
69:
4130:
3571:
2357:
Yamamoto S, Tomoe M, Toyama K, Kawai M, Uneyama H (September 2009).
2183:"Functional neuroimaging of umami taste: what makes umami pleasant?"
884:. Umami may account for the long-term formulation and popularity of
4976:
4787:
4767:
4700:
4600:
4447:
4422:
4278:
4108:
4060:
4038:
4033:
4011:
3996:
3981:
3976:
3944:
3929:
3837:
3811:
3773:
3720:
3680:
3586:
3581:
3576:
3418:
3320:
806:
741:
638:
525:
408:
has an umami taste about four times less intense than MSG, whereas
253:
73:
4506:
4437:
3939:
3749:
2708:
1310:
610:
4961:
4956:
4877:
4855:
4777:
4632:
4627:
4575:
4491:
4486:
4427:
4400:
4382:
4248:
4233:
4195:
4190:
4168:
4135:
4075:
4028:
3959:
3902:
3887:
3882:
3695:
3625:
3618:
3613:
3561:
3454:
3377:
2965:"Does MSG have a future in Europe as umami gains flavour favour?"
901:
885:
861:
830:
745:
697:
622:
599:
385:
4496:
2143:
2062:
Kodama S (1913). "On a procedure for separating inosinic acid".
1153:
424:
380:
in specialized receptor cells present on human and other animal
49:
4951:
4792:
4647:
4622:
4615:
4610:
4580:
4474:
4364:
4327:
4301:
4258:
4253:
4228:
4200:
4173:
4140:
4103:
4016:
3924:
3596:
3556:
3361:
3153:
Wertz SK (2013). "The Elements of Taste: How Many Are There?".
3088:
Chen X, Gabitto M, Peng Y, Ryba NJ, Zuker CS (September 2011).
1635:. Vol. 1170 (1st ed.). Hoboken, NJ: Wiley-Blackwell.
1411:. Japan Society of Refrigerating and Air Conditioning Engineers
1154:
Mouritsen JD, Drotner J, Styrbæk K, Mouritsen OG (April 2014).
913:
860:
Cells responding to umami taste stimuli do not possess typical
802:
798:
713:
701:
689:
381:
334:
was recognized as the scientific term to describe the taste of
237:
233:
213:
2599:"The important role of umami taste in oral and overall health"
2144:
Uneyama H, Kawai M, Sekine-Hayakawa Y, Torii K (August 2009).
1793:
509:
was distinct from sweet, sour, bitter, and salty and named it
4772:
4735:
4707:
4672:
4667:
4642:
4592:
4442:
4405:
4098:
3877:
3861:
3827:
3690:
3657:
3630:
3608:
3294:
2927:
2737:
2559:
1794:
Yasuo T, Kusuhara Y, Yasumatsu K, Ninomiya Y (October 2008).
1712:
Zhang Y, Venkitasamy C, Pan Z, Liu W, Zhao L (January 2017).
1088:"Umami in a tube: 'fifth taste' goes on sale in supermarkets"
865:
834:
822:
729:
591:
554:
to chicken soup, as do Scots in the similar Scottish dish of
542:
505:
496:
436:
362:
327:
207:
143:
104:
95:
3258:
3090:"A gustotopic map of taste qualities in the mammalian brain"
2560:
San Gabriel A, Uneyama H, Yoshie S, Torii K (January 2005).
930:
4887:
4797:
4782:
4712:
4677:
4178:
4163:
3964:
3949:
3761:
3742:
3732:
3208:
2516:
2400:"Umami flavor enhances appetite but also increases satiety"
1915:
1201:
665:
468:
366:
110:
77:
2250:
1252:
2596:
2469:"Umami taste components and their sources in Asian foods"
1714:"Novel Umami Ingredients: Umami Peptides and Their Taste"
868:
that interprets and identifies the taste quality via the
165:(MSG), and nucleotides are commonly added in the form of
3263:
2356:
1531:
785:
responsible for the sense of umami as modified forms of
2884:
2597:
Sasano T, Satoh-Kuriwada S, Shoji N (26 January 2015).
907:
494:
was responsible for the palatability of the broth from
1711:
817:(GPCRs) with similar signaling molecules that include
435:
has a long history in cooking. Fermented fish sauces (
372:
The sensation of umami is due to the detection of the
3018:"Questions and Answers on Monosodium glutamate (MSG)"
2087:
Journal of the Agricultural Chemical Society of Japan
482:
Umami was first scientifically identified in 1908 by
180:
Foods that have a strong umami flavor include meats,
1532:
Lindemann B, Ogiwara Y, Ninomiya Y (November 2002).
1296:
1000:
926:
3087:
2930:
Biochemical and Biophysical Research Communications
2694:
2648:"Taste receptor signalling – from tongues to lungs"
270:can be translated as "pleasant savory taste". This
107:
101:
98:
3209:Barbot P, Matsuhisa N, Mikuni K, Heston B (2009).
2221:
2116:
2083:"Studies on taste of ribonucleic acid derivatives"
1086:
765:Taste receptor § Savory or glutamates (Umami)
326:Scientists have debated whether umami was a basic
3227:
2112:
2110:
1837:
1490:
1486:
1484:
1482:
605:
546:seaweed and dried bonito flakes; the Chinese add
5022:
1292:
1290:
1149:
1147:
1145:
598:stimulates appetite, but also may contribute to
1156:Umami: Unlocking the Secrets of the Fifth Taste
637:) from vegetables. Mushrooms, especially dried
80:are examples of foods rich in umami components.
3211:Dashi and Umami: The Heart of Japanese Cuisine
2476:Critical Reviews in Food Science and Nutrition
2215:
2107:
1746:
1633:International Symposium on Olfaction and Taste
1479:
1341:(Press release). February 2000. Archived from
1052:
1050:
1048:
1046:
308:
296:
288:
259:
3491:
3279:
2510:
2350:
2293:
2244:
1606:
1287:
1197:
1195:
1142:
1001:Torii K, Uneyama H, Nakamura E (April 2013).
2519:Journal of the American College of Nutrition
2397:
2137:
1833:
1831:
1752:
1626:
1624:
1612:
1571:
1569:
1059:"Umami: why the fifth taste is so important"
996:
994:
992:
3505:
3044:
2991:"Taste technologies: The Ketchup Conundrum"
2645:
2590:
1875:
1838:Lioe HN, Selamat J, Yasuda M (April 2010).
1113:
1043:
751:Studies have shown that the amino acids in
594:while maintaining overall taste intensity.
3498:
3484:
3286:
3272:
3230:Flavor Chemistry: Thirty Years of Progress
3146:
3023:United States Food and Drug Administration
2988:
2786:
2466:
2441:"Put the science of umami to work for you"
2404:The American Journal of Clinical Nutrition
2363:The American Journal of Clinical Nutrition
2287:
2187:The American Journal of Clinical Nutrition
2174:
2080:
2026:
1966:
1787:
1759:The American Journal of Clinical Nutrition
1365:"Sweet, Sour, Salty, Bitter ... and Umami"
1362:
1192:
443:) rich in glutamate were used in medieval
361:(IMP). It can be described as a pleasant "
3129:
2962:
2861:
2812:
2755:
2671:
2614:
2573:
2415:
2374:
2330:"A new alternative to sodium: Fish sauce"
2198:
2157:
2098:
1990:
1858:
1828:
1811:
1770:
1729:
1681:
1621:
1566:
1549:
1508:
1270:
1246:
1119:
1056:
1026:
989:
562:cheese on a variety of different dishes.
3152:
2835:
2180:
2064:Journal of the Chemical Society of Japan
2061:
2009:Journal of the Chemical Society of Tokyo
1920:Journal of Food Composition and Analysis
1800:Biological & Pharmaceutical Bulletin
609:
423:
2438:
2006:
1972:
1945:
1084:
875:
274:was coined in 1908 by Japanese chemist
5023:
1630:
1491:Yamaguchi S, Ninomiya K (April 2000).
500:seaweed. He noticed that the taste of
3479:
3267:
3259:Umami Information Center, Tokyo, 2016
2688:
2391:
1705:
1358:
1356:
1354:
129:
2887:The Journal of Comparative Neurology
2150:The Journal of Medical Investigation
1575:
1101:from the original on 11 January 2022
908:Background of other taste categories
3213:. London: Eat-Japan / Cross Media.
2787:Dando R, Roper SD (December 2009).
2398:Masic U, Yeomans MR (August 2014).
1381:
13:
3201:
3155:The Journal of Aesthetic Education
2238:10.1111/j.1365-2621.1984.tb13675.x
2152:. 56 Suppl (supplement): 197–204.
2007:Ikeda K (1909). "New Seasonings".
1613:Kawamura Y, Kare MR, eds. (1987).
1351:
892:has designated the umami enhancer
758:
14:
5077:
3252:
1335:"Umami taste receptor identified"
629:) comes primarily from meats and
5005:
5004:
2664:10.1111/j.1748-1716.2011.02308.x
2100:10.1271/nogeikagaku1924.34.6_489
1860:10.1111/j.1750-3841.2010.01529.x
929:
91:
59:
48:
37:
3081:
3038:
3010:
2989:Gladwell M (6 September 2004).
2982:
2956:
2921:
2878:
2829:
2780:
2731:
2639:
2553:
2460:
2432:
2322:
2074:
2055:
2020:
1939:
1909:
1753:Beauchamp GK (September 2009).
1649:
1631:Finger, Thomas E., ed. (2009).
1525:
1448:
1423:
1401:
1375:
2531:10.1080/07315724.2000.10718943
1363:Krulwich R (5 November 2007).
1120:Jufresa L (16 February 2015).
1078:
841:and the consequent release of
606:Foods rich in umami components
1:
4936:Sushi and sashimi ingredients
2757:10.1016/S0092-8674(03)00071-0
2646:Kinnamon SC (February 2012).
2568:. 30 Suppl 1 (Suppl): i25-6.
1881:
1578:"The science of satisfaction"
1493:"Umami and food palatability"
1124:(ebook) (in Spanish). Spain:
982:
565:
321:
5056:1908 establishments in Japan
3232:. New York: Kluwer Academic/
3059:10.1016/0031-9384(91)90192-Q
2963:Michail N (7 October 2015).
2805:10.1113/jphysiol.2009.180083
2488:10.1080/10408398.2012.678422
2439:Adams P (24 November 2015).
2265:10.1016/0031-9384(96)00098-4
890:Food and Drug Administration
781:studies have identified the
710:hydrolyzed vegetable protein
419:
294:) "delicious". The compound
247:
222:hydrolyzed vegetable protein
16:One of the five basic tastes
7:
3183:10.5406/jaesteduc.47.1.0046
3167:10.5406/jaesteduc.47.1.0046
2181:Rolls ET (September 2009).
2029:Chemistry: An Asian Journal
1888:Proust was a Neuroscientist
1122:Umami (Mapa de las lenguas)
1085:Blake H (9 February 2010).
1007:Journal of Gastroenterology
922:
815:G protein-coupled receptors
188:and preserved fish such as
149:People taste umami through
10:
5082:
5036:Japanese words and phrases
2942:10.1016/j.bbrc.2009.07.069
2119:Food Reviews International
1933:10.1016/j.jfca.2010.03.005
1617:. New York: Marcel Dekker.
1466:Cambridge University Press
1057:Fleming A (9 April 2013).
762:
153:that typically respond to
142:. It is characteristic of
18:
5000:
4944:
4896:
4813:
4546:
4515:
4377:
4310:
4294:
4211:
4156:
4149:
4091:
4047:
3860:
3820:
3787:
3666:
3520:
3513:
3442:
3401:
3370:
3339:
3301:
3293:
3047:Physiology & Behavior
2854:10.1007/s00424-007-0247-x
2793:The Journal of Physiology
2467:Hajeb P, Jinap S (2015).
2253:Physiology & Behavior
2131:10.1080/87559129809541156
1973:Ikeda K (November 2002).
1592:Science History Institute
1435:Columbia University Press
1160:Columbia University Press
1019:10.1007/s00535-013-0778-1
558:; and Italians grate the
488:Tokyo Imperial University
309:
297:
289:
260:
123:
2836:Roper SD (August 2007).
2376:10.3945/ajcn.2009.27462X
2200:10.3945/ajcn.2009.27462R
2005:(partial translation of
1946:Perry C (1 April 1998),
1772:10.3945/ajcn.2009.27462E
1534:"The discovery of umami"
1497:The Journal of Nutrition
1158:(ebook). United States:
1128:Grupo Editorial México.
19:Not to be confused with
3507:Japanese food and drink
3114:10.1126/science.1204076
2417:10.3945/ajcn.113.080929
2308:10.1111/1750-3841.13171
2296:Journal of Food Science
2225:Journal of Food Science
1992:10.1093/chemse/27.9.847
1847:Journal of Food Science
1731:10.1111/1750-3841.13576
1718:Journal of Food Science
1576:Kean, Sam (Fall 2015).
1551:10.1093/chemse/27.9.843
1272:10.1093/chemse/25.5.507
976:Monopotassium glutamate
946:Adenosine monophosphate
837:that leads to membrane
451:cuisine, and fermented
355:guanosine monophosphate
175:guanosine monophosphate
127:Japanese pronunciation:
2616:10.1186/2044-7248-4-10
2041:10.1002/asia.201000899
1674:10.1093/chemse/bjad026
1583:Distillations Magazine
618:
429:
4987:Customs and etiquette
2575:10.1093/chemse/bjh095
1510:10.1093/jn/130.4.921S
1503:(4S Suppl): 921S–6S.
1369:National Public Radio
829:-mediated release of
819:G proteins beta-gamma
613:
486:, a professor of the
427:
359:inosine monophosphate
171:inosine monophosphate
138:, is one of the five
5041:Culinary terminology
1615:Umami: A basic taste
1461:Cambridge Dictionary
1126:Penguin Random House
894:monosodium glutamate
888:. The United States
876:Consumers and safety
163:monosodium glutamate
4909:Desserts and sweets
3106:2011Sci...333.1262C
2799:(Pt 24): 5899–906.
2697:Nature Neuroscience
2125:(2&3): 139–76.
2081:Kuninaka A (1960).
1813:10.1248/bpb.31.1833
1384:"EDICT's entry for
1339:Nature Neuroscience
1299:Nature Neuroscience
1216:2002Natur.416..199N
1094:The Daily Telegraph
956:Glutamate flavoring
560:Parmigiano-Reggiano
518:dried bonito flakes
5051:1908 introductions
4157:Alcoholic beverage
3026:. 19 November 2012
2159:10.2152/jmi.56.197
1162:. pp. 35–36.
966:Disodium inosinate
961:Disodium glutamate
664:, most notably in
619:
617:are rich in umami.
556:cock-a-leekie soup
430:
184:, fish (including
167:disodium guanylate
146:and cooked meats.
5018:
5017:
4606:Mentaiko / tarako
4523:Square watermelon
4373:
4372:
3856:
3855:
3473:
3472:
3243:978-0-306-46199-6
3234:Plenum Publishers
3220:978-1-897-70193-5
2899:10.1002/cne.10963
2652:Acta Physiologica
2338:. 2 February 2016
1953:Los Angeles Times
1902:978-0-547-08590-6
1224:10.1038/nature726
1210:(6877): 199–202.
1186:10.7312/mour16890
1177:978-0-231-53758-2
1168:10.7312/mour16890
1135:978-607-31-2817-9
851:neurotransmitters
734:nutritional yeast
461:Auguste Escoffier
374:carboxylate anion
5073:
5061:1900s neologisms
5008:
5007:
4992:Okinawan cuisine
4396:Botan Rice Candy
4154:
4153:
4084:
3518:
3517:
3500:
3493:
3486:
3477:
3476:
3288:
3281:
3274:
3265:
3264:
3247:
3224:
3195:
3194:
3150:
3144:
3143:
3133:
3100:(6047): 1262–6.
3085:
3079:
3078:
3042:
3036:
3035:
3033:
3031:
3014:
3008:
3007:
3005:
3003:
2986:
2980:
2979:
2977:
2975:
2960:
2954:
2953:
2925:
2919:
2918:
2882:
2876:
2875:
2865:
2833:
2827:
2826:
2816:
2784:
2778:
2777:
2759:
2735:
2729:
2728:
2692:
2686:
2685:
2675:
2643:
2637:
2636:
2618:
2594:
2588:
2587:
2577:
2557:
2551:
2550:
2514:
2508:
2507:
2473:
2464:
2458:
2457:
2455:
2453:
2436:
2430:
2429:
2419:
2395:
2389:
2388:
2378:
2369:(3): 844S–849S.
2354:
2348:
2347:
2345:
2343:
2326:
2320:
2319:
2291:
2285:
2284:
2248:
2242:
2241:
2219:
2213:
2212:
2202:
2193:(3): 804S–813S.
2178:
2172:
2171:
2161:
2141:
2135:
2134:
2114:
2105:
2104:
2102:
2078:
2072:
2071:
2059:
2053:
2052:
2024:
2018:
2016:
2004:
1994:
1975:"New Seasonings"
1970:
1964:
1963:
1962:
1960:
1943:
1937:
1936:
1913:
1907:
1906:
1879:
1873:
1872:
1862:
1844:
1835:
1826:
1825:
1815:
1791:
1785:
1784:
1774:
1765:(3): 723S–727S.
1750:
1744:
1743:
1733:
1709:
1703:
1702:
1700:
1698:
1685:
1653:
1647:
1646:
1628:
1619:
1618:
1610:
1604:
1603:
1601:
1599:
1573:
1564:
1563:
1553:
1529:
1523:
1522:
1512:
1488:
1477:
1476:
1474:
1472:
1452:
1446:
1445:
1443:
1441:
1431:"What is umami?"
1427:
1421:
1420:
1418:
1416:
1405:
1399:
1398:
1396:
1394:
1379:
1373:
1372:
1360:
1349:
1346:
1345:on 5 March 2013.
1330:
1294:
1285:
1284:
1274:
1250:
1244:
1243:
1199:
1190:
1189:
1151:
1140:
1139:
1117:
1111:
1110:
1108:
1106:
1090:
1082:
1076:
1075:
1073:
1071:
1054:
1041:
1040:
1030:
998:
939:
934:
933:
898:sensitive to MSG
490:. He found that
414: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:
5081:
5080:
5076:
5075:
5074:
5072:
5071:
5070:
5066:1985 neologisms
5046:Umami enhancers
5021:
5020:
5019:
5014:
4996:
4940:
4924:Soups and stews
4892:
4809:
4548:
4542:
4511:
4381:
4379:
4369:
4306:
4290:
4207:
4145:
4087:
4078:
4049:
4043:
3852:
3816:
3783:
3662:
3509:
3504:
3474:
3469:
3438:
3397:
3366:
3335:
3297:
3292:
3255:
3250:
3244:
3221:
3204:
3202:Further reading
3199:
3198:
3151:
3147:
3086:
3082:
3043:
3039:
3029:
3027:
3016:
3015:
3011:
3001:
2999:
2987:
2983:
2973:
2971:
2961:
2957:
2926:
2922:
2883:
2879:
2842:Pflügers Archiv
2834:
2830:
2785:
2781:
2736:
2732:
2703:(11): 1169–76.
2693:
2689:
2644:
2640:
2595:
2591:
2566:Chemical Senses
2558:
2554:
2515:
2511:
2471:
2465:
2461:
2451:
2449:
2446:Popular Science
2437:
2433:
2396:
2392:
2355:
2351:
2341:
2339:
2328:
2327:
2323:
2292:
2288:
2249:
2245:
2220:
2216:
2179:
2175:
2142:
2138:
2115:
2108:
2089:(in Japanese).
2079:
2075:
2060:
2056:
2025:
2021:
2011:(in Japanese).
1979:Chemical Senses
1971:
1967:
1958:
1956:
1944:
1940:
1914:
1910:
1903:
1880:
1876:
1842:
1836:
1829:
1792:
1788:
1751:
1747:
1710:
1706:
1696:
1694:
1662:Chemical Senses
1654:
1650:
1643:
1629:
1622:
1611:
1607:
1597:
1595:
1574:
1567:
1538:Chemical Senses
1530:
1526:
1489:
1480:
1470:
1468:
1454:
1453:
1449:
1439:
1437:
1429:
1428:
1424:
1414:
1412:
1407:
1406:
1402:
1392:
1390:
1380:
1376:
1361:
1352:
1333:
1295:
1288:
1259:Chemical Senses
1251:
1247:
1200:
1193:
1178:
1152:
1143:
1136:
1118:
1114:
1104:
1102:
1083:
1079:
1069:
1067:
1055:
1044:
999:
990:
985:
980:
935:
928:
925:
910:
878:
783:taste receptors
767:
761:
759:Taste receptors
694:Chinese cabbage
608:
568:
552:Chinese cabbage
422:
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:
5079:
5069:
5068:
5063:
5058:
5053:
5048:
5043:
5038:
5033:
5016:
5015:
5013:
5012:
5001:
4998:
4997:
4995:
4994:
4989:
4984:
4979:
4974:
4969:
4964:
4959:
4954:
4948:
4946:
4942:
4941:
4939:
4938:
4933:
4928:
4927:
4926:
4921:
4911:
4906:
4900:
4898:
4894:
4893:
4891:
4890:
4885:
4880:
4875:
4874:
4873:
4868:
4863:
4858:
4853:
4848:
4843:
4838:
4833:
4825:
4819:
4817:
4811:
4810:
4808:
4807:
4806:
4805:
4795:
4790:
4785:
4780:
4775:
4770:
4765:
4760:
4759:
4758:
4756:Worcestershire
4753:
4748:
4743:
4738:
4730:
4725:
4720:
4715:
4710:
4705:
4704:
4703:
4698:
4693:
4685:
4680:
4675:
4670:
4665:
4660:
4655:
4650:
4645:
4640:
4635:
4630:
4625:
4620:
4619:
4618:
4613:
4608:
4603:
4595:
4590:
4589:
4588:
4578:
4573:
4568:
4563:
4558:
4552:
4550:
4544:
4543:
4541:
4540:
4535:
4530:
4525:
4519:
4517:
4513:
4512:
4510:
4509:
4504:
4499:
4494:
4489:
4484:
4483:
4482:
4472:
4471:
4470:
4465:
4460:
4455:
4450:
4440:
4435:
4430:
4425:
4420:
4419:
4418:
4413:
4403:
4398:
4393:
4387:
4385:
4375:
4374:
4371:
4370:
4368:
4367:
4362:
4357:
4352:
4347:
4346:
4345:
4340:
4330:
4325:
4320:
4314:
4312:
4308:
4307:
4305:
4304:
4298:
4296:
4292:
4291:
4289:
4288:
4287:
4286:
4281:
4276:
4271:
4263:
4262:
4261:
4256:
4251:
4246:
4241:
4236:
4231:
4226:
4215:
4213:
4209:
4208:
4206:
4205:
4204:
4203:
4198:
4193:
4183:
4182:
4181:
4176:
4171:
4160:
4158:
4151:
4147:
4146:
4144:
4143:
4138:
4133:
4128:
4123:
4122:
4121:
4116:
4111:
4106:
4095:
4093:
4089:
4088:
4086:
4085:
4073:
4068:
4063:
4057:
4055:
4045:
4044:
4042:
4041:
4036:
4031:
4026:
4021:
4020:
4019:
4014:
4004:
3999:
3994:
3989:
3984:
3979:
3974:
3969:
3968:
3967:
3957:
3952:
3947:
3942:
3937:
3932:
3927:
3922:
3917:
3912:
3907:
3906:
3905:
3900:
3895:
3890:
3885:
3880:
3872:
3866:
3864:
3858:
3857:
3854:
3853:
3851:
3850:
3845:
3840:
3835:
3830:
3824:
3822:
3818:
3817:
3815:
3814:
3809:
3808:
3807:
3797:
3791:
3789:
3785:
3784:
3782:
3781:
3776:
3771:
3770:
3769:
3759:
3758:
3757:
3747:
3746:
3745:
3735:
3730:
3725:
3724:
3723:
3718:
3713:
3708:
3703:
3698:
3688:
3683:
3678:
3672:
3670:
3664:
3663:
3661:
3660:
3655:
3650:
3645:
3644:
3643:
3638:
3628:
3623:
3622:
3621:
3611:
3606:
3601:
3600:
3599:
3594:
3589:
3584:
3579:
3574:
3569:
3559:
3554:
3552:Hatsuga genmai
3549:
3544:
3543:
3542:
3532:
3526:
3524:
3515:
3511:
3510:
3503:
3502:
3495:
3488:
3480:
3471:
3470:
3468:
3467:
3462:
3457:
3452:
3446:
3444:
3440:
3439:
3437:
3436:
3431:
3426:
3424:Scoville scale
3421:
3416:
3414:Acquired taste
3411:
3405:
3403:
3399:
3398:
3396:
3395:
3390:
3385:
3380:
3374:
3372:
3368:
3367:
3365:
3364:
3359:
3354:
3349:
3343:
3341:
3337:
3336:
3334:
3333:
3328:
3323:
3318:
3313:
3307:
3305:
3299:
3298:
3291:
3290:
3283:
3276:
3268:
3262:
3261:
3254:
3253:External links
3251:
3249:
3248:
3242:
3225:
3219:
3205:
3203:
3200:
3197:
3196:
3145:
3080:
3037:
3009:
2996:The New Yorker
2981:
2955:
2920:
2877:
2828:
2779:
2750:(3): 293–301.
2730:
2687:
2638:
2589:
2552:
2509:
2459:
2431:
2390:
2349:
2321:
2286:
2243:
2214:
2173:
2136:
2106:
2073:
2054:
2035:(7): 1659–63.
2019:
1965:
1938:
1908:
1901:
1874:
1827:
1806:(10): 1833–7.
1786:
1745:
1704:
1648:
1642:978-1573317382
1641:
1620:
1605:
1565:
1524:
1478:
1447:
1422:
1400:
1374:
1350:
1348:
1347:
1286:
1245:
1191:
1176:
1141:
1134:
1112:
1077:
1042:
987:
986:
984:
981:
979:
978:
973:
968:
963:
958:
953:
948:
942:
941:
940:
924:
921:
909:
906:
877:
874:
870:gut-brain axis
839:depolarization
795:taste receptor
760:
757:
738:yeast extracts
607:
604:
567:
564:
421:
418:
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:
5078:
5067:
5064:
5062:
5059:
5057:
5054:
5052:
5049:
5047:
5044:
5042:
5039:
5037:
5034:
5032:
5029:
5028:
5026:
5011:
5003:
5002:
4999:
4993:
4990:
4988:
4985:
4983:
4980:
4978:
4975:
4973:
4970:
4968:
4965:
4963:
4960:
4958:
4955:
4953:
4950:
4949:
4947:
4943:
4937:
4934:
4932:
4929:
4925:
4922:
4920:
4917:
4916:
4915:
4912:
4910:
4907:
4905:
4902:
4901:
4899:
4895:
4889:
4886:
4884:
4881:
4879:
4876:
4872:
4869:
4867:
4864:
4862:
4861:Sashimi bōchō
4859:
4857:
4854:
4852:
4849:
4847:
4844:
4842:
4839:
4837:
4834:
4832:
4829:
4828:
4826:
4824:
4821:
4820:
4818:
4816:
4812:
4804:
4801:
4800:
4799:
4796:
4794:
4791:
4789:
4786:
4784:
4781:
4779:
4776:
4774:
4771:
4769:
4766:
4764:
4761:
4757:
4754:
4752:
4749:
4747:
4744:
4742:
4739:
4737:
4734:
4733:
4731:
4729:
4726:
4724:
4721:
4719:
4716:
4714:
4711:
4709:
4706:
4702:
4699:
4697:
4694:
4692:
4689:
4688:
4686:
4684:
4681:
4679:
4676:
4674:
4671:
4669:
4666:
4664:
4661:
4659:
4656:
4654:
4651:
4649:
4646:
4644:
4641:
4639:
4636:
4634:
4631:
4629:
4626:
4624:
4621:
4617:
4614:
4612:
4609:
4607:
4604:
4602:
4599:
4598:
4596:
4594:
4591:
4587:
4584:
4583:
4582:
4579:
4577:
4574:
4572:
4569:
4567:
4564:
4562:
4559:
4557:
4554:
4553:
4551:
4547:Ingredients /
4545:
4539:
4536:
4534:
4531:
4529:
4526:
4524:
4521:
4520:
4518:
4514:
4508:
4505:
4503:
4500:
4498:
4495:
4493:
4490:
4488:
4485:
4481:
4478:
4477:
4476:
4473:
4469:
4466:
4464:
4461:
4459:
4456:
4454:
4451:
4449:
4446:
4445:
4444:
4441:
4439:
4436:
4434:
4431:
4429:
4426:
4424:
4421:
4417:
4414:
4412:
4409:
4408:
4407:
4404:
4402:
4399:
4397:
4394:
4392:
4389:
4388:
4386:
4384:
4376:
4366:
4363:
4361:
4358:
4356:
4353:
4351:
4348:
4344:
4341:
4339:
4336:
4335:
4334:
4333:Canned coffee
4331:
4329:
4326:
4324:
4321:
4319:
4316:
4315:
4313:
4309:
4303:
4300:
4299:
4297:
4293:
4285:
4282:
4280:
4277:
4275:
4272:
4270:
4267:
4266:
4264:
4260:
4257:
4255:
4252:
4250:
4247:
4245:
4242:
4240:
4237:
4235:
4232:
4230:
4227:
4225:
4222:
4221:
4220:
4217:
4216:
4214:
4210:
4202:
4199:
4197:
4194:
4192:
4189:
4188:
4187:
4184:
4180:
4177:
4175:
4172:
4170:
4167:
4166:
4165:
4162:
4161:
4159:
4155:
4152:
4148:
4142:
4139:
4137:
4134:
4132:
4129:
4127:
4124:
4120:
4117:
4115:
4112:
4110:
4107:
4105:
4102:
4101:
4100:
4097:
4096:
4094:
4090:
4082:
4077:
4074:
4072:
4069:
4067:
4064:
4062:
4059:
4058:
4056:
4053:
4046:
4040:
4037:
4035:
4032:
4030:
4027:
4025:
4022:
4018:
4015:
4013:
4010:
4009:
4008:
4005:
4003:
4000:
3998:
3995:
3993:
3990:
3988:
3985:
3983:
3980:
3978:
3975:
3973:
3970:
3966:
3963:
3962:
3961:
3958:
3956:
3953:
3951:
3948:
3946:
3943:
3941:
3938:
3936:
3933:
3931:
3928:
3926:
3923:
3921:
3918:
3916:
3913:
3911:
3908:
3904:
3901:
3899:
3896:
3894:
3891:
3889:
3886:
3884:
3881:
3879:
3876:
3875:
3873:
3871:
3870:Agedashi dōfu
3868:
3867:
3865:
3863:
3859:
3849:
3846:
3844:
3841:
3839:
3836:
3834:
3831:
3829:
3826:
3825:
3823:
3819:
3813:
3810:
3806:
3803:
3802:
3801:
3798:
3796:
3793:
3792:
3790:
3786:
3780:
3777:
3775:
3772:
3768:
3765:
3764:
3763:
3760:
3756:
3753:
3752:
3751:
3748:
3744:
3741:
3740:
3739:
3736:
3734:
3731:
3729:
3726:
3722:
3719:
3717:
3714:
3712:
3709:
3707:
3706:Muroran curry
3704:
3702:
3699:
3697:
3694:
3693:
3692:
3689:
3687:
3686:Hiyashi chūka
3684:
3682:
3679:
3677:
3674:
3673:
3671:
3669:
3665:
3659:
3656:
3654:
3651:
3649:
3646:
3642:
3639:
3637:
3634:
3633:
3632:
3629:
3627:
3624:
3620:
3617:
3616:
3615:
3612:
3610:
3607:
3605:
3602:
3598:
3595:
3593:
3590:
3588:
3585:
3583:
3580:
3578:
3575:
3573:
3570:
3568:
3565:
3564:
3563:
3560:
3558:
3555:
3553:
3550:
3548:
3545:
3541:
3538:
3537:
3536:
3533:
3531:
3528:
3527:
3525:
3523:
3519:
3516:
3512:
3508:
3501:
3496:
3494:
3489:
3487:
3482:
3481:
3478:
3466:
3463:
3461:
3458:
3456:
3453:
3451:
3448:
3447:
3445:
3441:
3435:
3432:
3430:
3427:
3425:
3422:
3420:
3417:
3415:
3412:
3410:
3407:
3406:
3404:
3400:
3394:
3391:
3389:
3386:
3384:
3381:
3379:
3376:
3375:
3373:
3369:
3363:
3360:
3358:
3355:
3353:
3350:
3348:
3345:
3344:
3342:
3338:
3332:
3329:
3327:
3324:
3322:
3319:
3317:
3314:
3312:
3309:
3308:
3306:
3304:
3300:
3296:
3289:
3284:
3282:
3277:
3275:
3270:
3269:
3266:
3260:
3257:
3256:
3245:
3239:
3235:
3231:
3226:
3222:
3216:
3212:
3207:
3206:
3192:
3188:
3184:
3180:
3176:
3172:
3168:
3164:
3160:
3156:
3149:
3141:
3137:
3132:
3127:
3123:
3119:
3115:
3111:
3107:
3103:
3099:
3095:
3091:
3084:
3076:
3072:
3068:
3064:
3060:
3056:
3053:(5): 833–41.
3052:
3048:
3041:
3025:
3024:
3019:
3013:
2998:
2997:
2992:
2985:
2970:
2969:FoodNavigator
2966:
2959:
2951:
2947:
2943:
2939:
2935:
2931:
2924:
2916:
2912:
2908:
2904:
2900:
2896:
2893:(3): 311–21.
2892:
2888:
2881:
2873:
2869:
2864:
2859:
2855:
2851:
2848:(5): 759–76.
2847:
2843:
2839:
2832:
2824:
2820:
2815:
2810:
2806:
2802:
2798:
2794:
2790:
2783:
2775:
2771:
2767:
2763:
2758:
2753:
2749:
2745:
2741:
2734:
2726:
2722:
2718:
2714:
2710:
2709:10.1038/nn952
2706:
2702:
2698:
2691:
2683:
2679:
2674:
2669:
2665:
2661:
2658:(2): 158–68.
2657:
2653:
2649:
2642:
2634:
2630:
2626:
2622:
2617:
2612:
2608:
2604:
2600:
2593:
2585:
2581:
2576:
2571:
2567:
2563:
2556:
2548:
2544:
2540:
2536:
2532:
2528:
2524:
2520:
2513:
2505:
2501:
2497:
2493:
2489:
2485:
2482:(6): 778–91.
2481:
2477:
2470:
2463:
2448:
2447:
2442:
2435:
2427:
2423:
2418:
2413:
2409:
2405:
2401:
2394:
2386:
2382:
2377:
2372:
2368:
2364:
2360:
2353:
2337:
2336:
2331:
2325:
2317:
2313:
2309:
2305:
2302:(1): S150-5.
2301:
2297:
2290:
2282:
2278:
2274:
2270:
2266:
2262:
2258:
2254:
2247:
2239:
2235:
2231:
2227:
2226:
2218:
2210:
2206:
2201:
2196:
2192:
2188:
2184:
2177:
2169:
2165:
2160:
2155:
2151:
2147:
2140:
2132:
2128:
2124:
2120:
2113:
2111:
2101:
2096:
2093:(6): 487–92.
2092:
2088:
2084:
2077:
2069:
2065:
2058:
2050:
2046:
2042:
2038:
2034:
2030:
2023:
2014:
2010:
2002:
1998:
1993:
1988:
1984:
1980:
1976:
1969:
1955:
1954:
1949:
1948:"Rot of Ages"
1942:
1934:
1930:
1927:(5): 442–46.
1926:
1922:
1921:
1912:
1904:
1898:
1894:
1893:Mariner Books
1890:
1889:
1884:
1878:
1870:
1866:
1861:
1856:
1852:
1848:
1841:
1834:
1832:
1823:
1819:
1814:
1809:
1805:
1801:
1797:
1790:
1782:
1778:
1773:
1768:
1764:
1760:
1756:
1749:
1741:
1737:
1732:
1727:
1723:
1719:
1715:
1708:
1693:
1689:
1684:
1679:
1675:
1671:
1667:
1663:
1659:
1652:
1644:
1638:
1634:
1627:
1625:
1616:
1609:
1593:
1589:
1585:
1584:
1579:
1572:
1570:
1561:
1557:
1552:
1547:
1543:
1539:
1535:
1528:
1520:
1516:
1511:
1506:
1502:
1498:
1494:
1487:
1485:
1483:
1467:
1463:
1462:
1457:
1451:
1436:
1432:
1426:
1410:
1409:"うま味 (umami)"
1404:
1389:
1387:
1378:
1370:
1366:
1359:
1357:
1355:
1344:
1340:
1336:
1332:
1331:
1328:
1324:
1320:
1316:
1312:
1311:10.1038/72053
1308:
1304:
1300:
1293:
1291:
1282:
1278:
1273:
1268:
1265:(5): 507–15.
1264:
1260:
1256:
1249:
1241:
1237:
1233:
1229:
1225:
1221:
1217:
1213:
1209:
1205:
1198:
1196:
1187:
1183:
1179:
1173:
1169:
1165:
1161:
1157:
1150:
1148:
1146:
1137:
1131:
1127:
1123:
1116:
1100:
1096:
1095:
1089:
1081:
1066:
1065:
1060:
1053:
1051:
1049:
1047:
1038:
1034:
1029:
1024:
1020:
1016:
1013:(4): 442–51.
1012:
1008:
1004:
997:
995:
993:
988:
977:
974:
972:
971:Inosinic acid
969:
967:
964:
962:
959:
957:
954:
952:
949:
947:
944:
943:
938:
932:
927:
920:
918:
915:
905:
903:
899:
895:
891:
887:
883:
873:
871:
867:
863:
858:
856:
852:
848:
844:
840:
836:
832:
828:
824:
820:
816:
810:
808:
804:
800:
796:
792:
788:
784:
780:
776:
772:
766:
756:
754:
749:
747:
743:
739:
735:
731:
727:
723:
719:
718:shrimp pastes
715:
711:
707:
703:
699:
695:
691:
687:
683:
679:
678:meat extracts
675:
671:
667:
663:
659:
655:
650:
648:
644:
640:
636:
632:
628:
624:
616:
612:
603:
601:
595:
593:
590:, or coconut
589:
585:
584:chicken broth
581:
575:
573:
563:
561:
557:
553:
549:
545:
544:
539:
534:
531:
527:
523:
519:
514:
512:
508:
507:
503:
499:
498:
493:
489:
485:
484:Kikunae Ikeda
480:
478:
474:
470:
466:
462:
458:
454:
450:
446:
442:
438:
434:
428:Kikunae Ikeda
426:
417:
415:
411:
410:ibotenic acid
407:
402:
400:
396:
395:glutamic acid
392:
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:
4981:
4851:Nakiri bōchō
4846:Maguro bōchō
4566:Bamboo shoot
4538:Shine Muscat
4360:Pocari Sweat
4126:Honzen-ryōri
4066:Kenchin-jiru
3955:Onsen tamago
3738:Okinawa soba
3604:Hayashi rice
3330:
3303:Basic tastes
3229:
3210:
3161:(1): 46–57.
3158:
3154:
3148:
3097:
3093:
3083:
3050:
3046:
3040:
3028:. Retrieved
3021:
3012:
3000:. Retrieved
2994:
2984:
2972:. Retrieved
2968:
2958:
2933:
2929:
2923:
2890:
2886:
2880:
2845:
2841:
2831:
2796:
2792:
2782:
2747:
2743:
2733:
2700:
2696:
2690:
2655:
2651:
2641:
2606:
2602:
2592:
2565:
2555:
2525:(4): 434–8.
2522:
2518:
2512:
2479:
2475:
2462:
2450:. Retrieved
2444:
2434:
2410:(2): 532–8.
2407:
2403:
2393:
2366:
2362:
2352:
2340:. Retrieved
2335:ScienceDaily
2333:
2324:
2299:
2295:
2289:
2259:(3): 953–8.
2256:
2252:
2246:
2229:
2223:
2217:
2190:
2186:
2176:
2149:
2139:
2122:
2118:
2090:
2086:
2076:
2067:
2063:
2057:
2032:
2028:
2022:
2012:
2008:
1985:(9): 847–9.
1982:
1978:
1968:
1957:, retrieved
1951:
1941:
1924:
1918:
1911:
1887:
1877:
1853:(3): R71-6.
1850:
1846:
1803:
1799:
1789:
1762:
1758:
1748:
1724:(1): 16–23.
1721:
1717:
1707:
1697:21 September
1695:. Retrieved
1665:
1661:
1651:
1632:
1614:
1608:
1596:. Retrieved
1587:
1581:
1544:(9): 843–4.
1541:
1537:
1527:
1500:
1496:
1469:. Retrieved
1459:
1450:
1438:. Retrieved
1425:
1413:. Retrieved
1403:
1391:. Retrieved
1385:
1377:
1343:the original
1338:
1305:(2): 113–9.
1302:
1298:
1262:
1258:
1248:
1207:
1203:
1155:
1121:
1115:
1103:. Retrieved
1092:
1080:
1068:. Retrieved
1064:The Guardian
1062:
1010:
1006:
911:
879:
859:
811:
768:
750:
688:(e.g., ripe
651:
620:
596:
588:tomato sauce
576:
569:
548:Chinese leek
541:
537:
535:
515:
510:
504:
501:
495:
481:
431:
403:
371:
331:
325:
315:
303:
283:
267:
251:
226:meat extract
208:
193:
179:
148:
140:basic tastes
135:
86:
85:
25:
4866:Usuba bōchō
4823:Rice cooker
4638:Katsuobushi
4528:Yubari King
4502:Warabimochi
4468:Zunda-mochi
4295:Soft drinks
4265:Herbal tea
4079: [
3972:Shabu-shabu
3910:Chawanmushi
3898:Satsuma-age
3800:Okonomiyaki
3641:Sustainable
3540:Katsu curry
3429:Supertaster
3393:Hypergeusia
3357:Soft palate
3030:19 February
2974:19 February
2452:11 December
2342:20 February
1105:10 February
1070:18 February
937:Food portal
779:Biochemical
753:breast milk
674:cured meats
654:L-glutamate
530:synergistic
453:fish sauces
406:L-aspartate
404:Monosodium
397:, known as
347:L-glutamate
340:nucleotides
195:katsuobushi
159:nucleotides
5025:Categories
4972:Tokusanhin
4967:Teppanyaki
4904:Condiments
4831:Deba bōchō
4803:Yuzu koshō
4763:Sesame oil
4687:Mushrooms
4663:Mayonnaise
4586:Sakurajima
4571:Beni shōga
4549:condiments
4533:Ruby Roman
4453:Goheimochi
4355:Oronamin C
4323:C.C. Lemon
4119:Wappameshi
4114:Makunouchi
3987:Tamagoyaki
3893:Kushikatsu
3843:Milk bread
3711:Tantan-men
3592:Tenshindon
3434:Tongue map
3409:Aftertaste
3388:Hypogeusia
3347:Epiglottis
3311:Bitterness
2936:(1): 1–5.
1393:5 December
983:References
917:epithelium
882:fish sauce
853:including
775:tongue map
771:taste buds
763:See also:
722:fish sauce
686:vegetables
580:fish sauce
566:Properties
457:soy sauces
399:glutamates
384:. Some 52
357:(GMP) and
344:amino acid
336:glutamates
322:Background
186:fish sauce
155:glutamates
136:savoriness
5031:Gustation
4883:Suribachi
4871:Yanagi ba
4718:Sake kasu
4696:Matsutake
4691:Enokitake
4653:Kuromitsu
4463:Kuzumochi
4380:desserts/
4350:Lipovitan
4279:Kombu-cha
4269:Genmaicha
4219:Green tea
4150:Beverages
4071:Miso soup
4052:Shirumono
4024:Tsukudani
4007:Tsukemono
3992:Tokoroten
3965:Fugusashi
3805:Hirayachi
3795:Monjayaki
3728:Shirataki
3701:Kagoshima
3547:Glutinous
3383:Dysgeusia
3371:Gustology
3326:Sweetness
3316:Saltiness
3191:191458091
3175:0021-8510
2625:2044-7248
2609:(1): 10.
2504:205690996
2232:: 82–85.
2015:: 820–36.
1959:14 August
1471:1 January
1382:Breen J.
951:Ajinomoto
855:serotonin
847:secretion
726:soy sauce
706:green tea
704:, etc.),
682:mushrooms
670:shellfish
647:adenylate
643:shellfish
631:guanosine
615:Anchovies
572:palatable
492:glutamate
445:Byzantine
433:Glutamate
420:Discovery
378:glutamate
272:neologism
248:Etymology
242:soy sauce
218:mushrooms
204:anchovies
182:shellfish
173:(IMP) or
70:Soy sauce
5010:Category
4977:Teriyaki
4815:Utensils
4788:Umeboshi
4768:Shichimi
4751:Tonkatsu
4701:Shiitake
4648:Konnyaku
4601:Kamaboko
4448:Agemochi
4433:Konpeitō
4423:Dorayaki
4391:Amanattō
4378:Snacks /
4318:Aquarius
4311:Products
4109:Kyaraben
4092:Set menu
4061:Butajiru
4039:Yakitori
4034:Yakiniku
4012:Nukazuke
3997:Tonkatsu
3982:Sukiyaki
3977:Shiokara
3945:Nikujaga
3930:Nabemono
3874:Agemono
3838:Melonpan
3812:Takoyaki
3788:Konamono
3774:Yakisoba
3767:Yakiudon
3721:Tsukemen
3716:Tonkotsu
3681:Hiyamugi
3676:Harusame
3653:Takikomi
3587:Tekkadon
3582:Oyakodon
3577:Katsudon
3567:Chūkadon
3514:Shushoku
3443:See also
3419:Pungency
3321:Sourness
3140:21885776
3122:23060168
3075:20980527
2950:19619506
2915:32048396
2907:14681927
2872:17468883
2823:19884319
2766:12581520
2717:12368808
2682:21481196
2633:14562283
2584:15738140
2539:10963461
2496:24915349
2426:24944058
2385:19571225
2316:26613570
2281:39325526
2209:19571217
2168:20224181
2049:21472994
2001:12438213
1885:(2007).
1883:Lehrer J
1869:20492309
1822:18827337
1781:19571221
1740:27926796
1692:37551788
1683:10468298
1598:22 March
1560:12438211
1519:10736353
1327:16650588
1319:10649565
1281:11015322
1232:11894099
1099:Archived
1037:23463402
923:See also
902:symptoms
862:synapses
807:duodenum
797:type 1 (
742:Vegemite
740:such as
690:tomatoes
639:shiitake
526:shiitake
386:peptides
353:such as
254:loanword
214:tomatoes
200:sardines
120:Japanese
74:tomatoes
4962:Omakase
4957:Kaiseki
4945:Related
4878:Shamoji
4856:Santoku
4841:Kitchen
4827:Knives
4778:Tenkasu
4633:Karashi
4628:Kanzuri
4576:Burdock
4492:Taiyaki
4487:Shiruko
4458:Kankoro
4428:Karukan
4401:Daifuku
4383:Wagashi
4343:Georgia
4284:Mugicha
4274:Sobacha
4249:Kukicha
4239:Hōjicha
4234:Gyokuro
4224:History
4196:Habushu
4191:Awamori
4169:Amazake
4136:Kaiseki
4076:Suimono
4029:Tsukune
3960:Sashimi
3903:Tempura
3888:Korokke
3883:Karaage
3696:Champon
3668:Noodles
3648:Sekihan
3636:History
3626:Omurice
3619:Tenmusu
3614:Onigiri
3562:Donmono
3455:Hearing
3378:Ageusia
3352:Pharynx
3340:Anatomy
3131:3523322
3102:Bibcode
3094:Science
3067:1679557
3002:8 March
2863:3723147
2814:2808547
2725:9010248
2673:3704337
2603:Flavour
2547:3141583
2273:8873274
1456:"Umami"
1240:1730089
1212:Bibcode
1028:3698427
886:ketchup
831:calcium
746:Marmite
714:cheeses
698:spinach
623:Inosine
600:satiety
382:tongues
349:and 5'-
278:from a
238:cheeses
72:, ripe
4952:Chinmi
4931:Snacks
4914:Dishes
4793:Wasabi
4732:Sauce
4728:Sansyō
4658:Kuzuko
4623:Hijiki
4616:Tobiko
4611:Surimi
4581:Daikon
4561:Aonori
4516:Fruits
4475:Senbei
4411:Chichi
4365:Yakult
4328:Calpis
4302:Ramune
4259:Sencha
4254:Matcha
4244:Kabuse
4229:Bancha
4201:Umeshu
4186:Shōchū
4174:Nigori
4141:Osechi
4131:Jūbako
4104:Ekiben
4017:Takuan
4002:Tororo
3935:Namasu
3925:Kakuni
3848:Yudane
3597:Unadon
3572:Gyūdon
3530:Chahan
3362:Tongue
3240:
3217:
3189:
3181:
3173:
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3128:
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1415:5 June
1371:(NPR).
1325:
1317:
1279:
1238:
1230:
1204:Nature
1184:
1174:
1132:
1035:
1025:
914:palate
803:TAS1R3
799:TAS1R1
793:, and
791:mGluR1
787:mGluR4
736:, and
702:celery
477:bitter
475:, and
365:" or "
363:brothy
302:(with
240:, and
234:kimchi
202:, and
144:broths
134:), or
4982:Umami
4919:Ramen
4897:Lists
4836:Gyuto
4773:Shiso
4736:Ponzu
4723:Panko
4708:Myoga
4673:Mirin
4668:Menma
4643:Kombu
4597:Fish
4593:Dashi
4507:Yōkan
4480:Arare
4443:Mochi
4438:Manjū
4406:Dango
4099:Bento
4083:]
3940:Nattō
3920:Gyōza
3878:Furai
3862:Okazu
3833:Curry
3828:Anpan
3821:Bread
3755:Salad
3750:Sōmen
3691:Ramen
3658:Zosui
3631:Sushi
3609:Okowa
3535:Curry
3465:Touch
3460:Smell
3450:Sight
3402:Other
3331:Umami
3295:Taste
3187:S2CID
3179:JSTOR
3118:JSTOR
3071:S2CID
2911:S2CID
2770:S2CID
2721:S2CID
2629:S2CID
2543:S2CID
2500:S2CID
2472:(PDF)
2277:S2CID
1843:(PDF)
1590:(3).
1386:umami
1323:S2CID
1236:S2CID
1182:JSTOR
866:brain
835:TRPM5
823:PLCB2
769:Most
730:natto
592:curry
543:kombu
540:with
538:dashi
511:umami
506:dashi
502:kombu
497:kombu
473:sweet
465:salty
441:murri
437:garum
391:salts
367:meaty
332:umami
328:taste
316:umami
268:umami
209:dashi
157:and
118:from
87:Umami
31:Umami
21:Unami
4888:Zaru
4798:Yuzu
4783:Tofu
4746:Tare
4713:Nori
4678:Miso
4556:Anko
4497:Uirō
4416:Kibi
4338:Boss
4179:Toso
4164:Sake
4048:Soup
3950:Oden
3915:Gari
3779:Hōtō
3762:Udon
3743:Soki
3733:Soba
3557:Kayu
3522:Rice
3238:ISBN
3215:ISBN
3171:ISSN
3136:PMID
3063:PMID
3032:2017
3004:2014
2976:2017
2946:PMID
2903:PMID
2868:PMID
2819:PMID
2762:PMID
2744:Cell
2713:PMID
2678:PMID
2621:ISSN
2580:PMID
2535:PMID
2492:PMID
2454:2015
2422:PMID
2381:PMID
2344:2017
2312:PMID
2269:PMID
2205:PMID
2164:PMID
2045:PMID
1997:PMID
1961:2024
1897:ISBN
1865:PMID
1818:PMID
1777:PMID
1736:PMID
1699:2023
1688:PMID
1637:ISBN
1600:2018
1556:PMID
1515:PMID
1473:2011
1442:2017
1417:2017
1395:2017
1315:PMID
1277:PMID
1228:PMID
1172:ISBN
1130:ISBN
1107:2011
1072:2017
1033:PMID
845:and
825:and
744:and
666:fish
660:and
550:and
469:sour
455:and
449:Arab
447:and
412:and
338:and
284:umai
78:miso
76:and
4741:Soy
4683:MSG
4212:Tea
3163:doi
3126:PMC
3110:doi
3098:333
3055:doi
2938:doi
2934:388
2895:doi
2891:468
2858:PMC
2850:doi
2846:454
2809:PMC
2801:doi
2797:587
2752:doi
2748:112
2705:doi
2668:PMC
2660:doi
2656:204
2611:doi
2570:doi
2527:doi
2484:doi
2412:doi
2408:100
2371:doi
2304:doi
2261:doi
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2195:doi
2154:doi
2127:doi
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1987:doi
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1767:doi
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1670:doi
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1501:130
1307:doi
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1220:doi
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1164:doi
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843:ATP
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662:GMP
658:IMP
645:in
635:GMP
627:IMP
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