Introductory Remarks on Umami Taste

Author:

KURIHARA KENZO,KASHIWAYANAGI MAKOTO

Publisher

Wiley

Subject

History and Philosophy of Science,General Biochemistry, Genetics and Molecular Biology,General Neuroscience

Reference12 articles.

1. 1Konosu, S., T. Hayashi & K. Yamaguchi. 1987. Role of extractive components of boiled crab in producing the characteristic flavor.InUmami: A Basic Taste. Y. Kawamura & M. R. Kare, Eds. : 235-253. Marcel Dekker. New York.

2. 2Yamaguchi, S. 1987. Fundamental properties of umami in human taste sensation. In Umami: A Basic Taste. Y. Kawamura & M. R. Kare, Eds. : 41-73. Marcel Dekker. New York.

3. 3Sato, M., S. Yamashita & H. Ogawa. 1967. Patterns of impulses produced by MSG and 5'-ribonucleotides in taste units of the rat.InOlfaction and Taste. T. Hayashi, Ed. Vol. 2: 399-410. Pergamon Press. Oxford.

4. 4Kuninaka, A. 1967. A flavor potentiator. In The Chemistry and Physiology of Flavors. H. W. Schultz, E. A. Day & L. M. Libbey, Eds. : 517-535. AVI Press. Westport.

5. Synergistic effects of 5′-nucleotides on rat taste responses to various amino acids

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