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

In 1908 Kikunae Ikeda identified the unique taste component of konbu (kelp) as the salt of glutamic acid and coined the term umami to describe this taste. After Ikeda's discovery, other umami taste substances, such as inosinate and guanylate, were identified. Over the past several decades, the...

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Veröffentlicht in:	The American journal of clinical nutrition 2009-09, Vol.90 (3S), p.719S-722S
1. Verfasser:	Kurihara, Kenzo
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences edible seaweed Feeding. Feeding behavior flavor compounds Flavors Food food additives Food Analysis food composition Fundamental and applied biological sciences. Psychology glutamates Glutamic Acid - analysis Glutamic Acid - history Guanosine Monophosphate - analysis guanylate History, 19th Century History, 20th Century Humans inosinate Inosine Monophosphate - analysis Kelp - chemistry literature reviews Salt Taste Tokyo umami Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Beschreibung
Zusammenfassung:	In 1908 Kikunae Ikeda identified the unique taste component of konbu (kelp) as the salt of glutamic acid and coined the term umami to describe this taste. After Ikeda's discovery, other umami taste substances, such as inosinate and guanylate, were identified. Over the past several decades, the properties of these umami substances have been characterized. Recently, umami has been shown to be the fifth basic taste, in addition to sweet, sour, salty, and bitter.
ISSN:	0002-9165 1938-3207
DOI:	10.3945/ajcn.2009.27462d