Neurobehavioral basis on umami taste perception.
نویسندگان
چکیده
منابع مشابه
Genetic and Molecular Basis of Individual Differences in Human Umami Taste Perception
Umami taste (corresponds to savory in English) is elicited by L-glutamate, typically as its Na salt (monosodium glutamate: MSG), and is one of five basic taste qualities that plays a key role in intake of amino acids. A particular property of umami is the synergistic potentiation of glutamate by purine nucleotide monophosphates (IMP, GMP). A heterodimer of a G protein coupled receptor, TAS1R1 a...
متن کاملThe Effect of Temperature on Umami Taste.
The effect of temperature on umami taste has not been previously studied in humans. Reported here are 3 experiments in which umami taste was measured for monopotassium glutamate (MPG) and monosodium glutamate (MSG) at solution temperatures between 10 and 37 °C. Experiment 1 showed that for subjects sensitive to MPG on the tongue tip, 1) cooling reduced umami intensity whether sampled with the t...
متن کاملAssessment of Umami Taste Sensitivity
Patients with gustatory disorders often complain of persistent impairment of umami taste, a synonym for savory or broth-like flavor, even after the recovery of the other four basic taste sensations (sweet, salty, sour, and bitter). Umami taste is important for maintaining not only the quality of life but also good health, and therefore, it seems important to assess and treat the impairment of u...
متن کاملFunctional neuroimaging of umami taste: what makes umami pleasant?
The cortical processing of umami shows what makes it pleasant and appetitive. The pleasantness of umami reflects and is correlated with processing in the secondary taste cortex in the orbitofrontal cortex and tertiary taste cortex in the anterior cingulate cortex, whereas processing in the primary (insular) taste cortex reflects physical properties such as intensity. However, glutamate presente...
متن کاملThe representation of umami taste in the taste cortex.
To investigate the neural encoding of glutamate (umami) taste in the primate, recordings were made from taste-responsive neurons in the cortical taste areas in macaques. Most of the neurons were in the orbitofrontal cortex (secondary) taste area. First, it was shown that there is a representation of the taste of glutamate that is separate from the representation of the other prototypical tastan...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1991
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.65.891