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Investigating the influence of monosodium L-glutamate on brain responses via scalp-electroencephalogram (scalp-EEG)

  • Published:2022-09 Issue:5 Volume:11 Page:1233-1239
  • ISSN:2213-4530
  • Container-title:Food Science and Human Wellness
  • language:en
  • Short-container-title:Food Science and Human Wellness

Author:

Wu Ben,Zhou Xirui,Blank Imre,Liu Yuan

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Tsinghua University Press

Subject

Food Science

Reference39 articles.

1. Glutamate: from discovery as a food flavor to role as a basic taste (umami);Kurihara;Am. J. Clin. Nutr.,2009

2. Biomimetic sensors and biosensors for qualitative and quantitative analyses of five basic tastes;Lu;TrAC, Trends Anal. Chem.,2017

3. Umami compounds and taste enhancers, in: Flavour Development, Analysis and Perception in Food and Beverages;Suess,2015

4. Recent developments on umami ingredients of edible mushrooms–a review;Zhang;Trends Food Sci. Technol.,2013

5. Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3;Dang;Food Chem.,2019

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