Umami and food palatability

Journal of Nutrition

Volumn 130, Issue 4 SUPPL., 2000, Pages

  Yamaguchi, Shizuko ^a   Ninomiya, Kumiko ^b  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^b Umami Manufacturers Assoc of Japan   (Japan)

Author keywords

Food; Food palatability; Glutamic acid; Nucleotides; Taste; Umami

Indexed keywords

FLAVORING AGENT; GLUTAMATE SODIUM; GLUTAMIC ACID; INOSINE PHOSPHATE; QUININE SULFATE; RIBONUCLEOTIDE; SODIUM CHLORIDE; SUCROSE; TARTARIC ACID;

BREAST MILK; CONFERENCE PAPER; FOOD; FOOD COMPOSITION; HISTORY; HUMAN; MATURATION; PALATABILITY; TASTE; TASTE ACUITY; TIME;

CINCHONA PUBESCENS; IKEDA;

EID: 0034063038     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/130.4.921s     Document Type: Conference Paper

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