Format

Send to

Choose Destination
Am J Clin Nutr. 2009 Sep;90(3):719S-722S. doi: 10.3945/ajcn.2009.27462D. Epub 2009 Jul 29.

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

Author information

1
Aomori University, Japan. kurihara@aomori-u.ac.jp

Abstract

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.

PMID:
19640953
DOI:
10.3945/ajcn.2009.27462D
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Silverchair Information Systems
Loading ...
Support Center