Umami: An Alternative Japanese Approach to Reducing Sodium While Enhancing Taste Desirability
نویسندگان
چکیده
منابع مشابه
Umami Taste in Japanese Traditional Miso Soup for the Elderly
Elderly people often suffer from taste disorder, with subsequent appetite loss. A reduction in umami-taste sensitivity is strongly related to appetite loss. Under these circumstances, how is umami taste considered and applied to foods for the elderly in Japan? In this study, we measured the concentration of L-glutamate (a typical umami amino acid) in 658 different miso soups served in 220 insti...
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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...
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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...
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We investigated the taste synergy between L-theanine and the flavour enhancer, inosine 5'-monophosphate (IMP), by using a human sensory evaluation. When L-theanine was added to IMP, only the umami taste was enhanced. We then investigated this synergistic effect of L-theanine in mice by gustatory nerve recording. We confirmed the synergism between L-theanine and IMP for the umami taste.
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ژورنال
عنوان ژورنال: Health
سال: 2021
ISSN: 1949-4998,1949-5005
DOI: 10.4236/health.2021.136047