Taste perception of umami-rich dishes in Italian culinary tradition

Journal of Sensory Studies

Volumn 24, Issue 4, 2009, Pages 554-580

  Sinesio, Fiorella ^a   Comendador, Francisco Javier ^a   Peparaio, Marina ^a   Moneta, Elisabetta ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 68849094409     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2009.00226.x     Document Type: Article

References (38)

1. ARNOLD, G.M. WILLIAMS, A.A. 1986. The use of generalised procrustes techniques in sensory analysis. In Statistical Procedures for Food Research (J.R. Piggott, ed.) pp. 233 253, Elsevier, Applied Science Publishers, London, U.K.
2. BARYLKO-PIKIELNA, N. KOSTYRA, E. 2007. Sensory interaction of umami substances with model food matrices and its hedonic effect. Food Qual. Prefer. 18, 751 758.
3. BELLISLE, F. 1999. Glutamate and the umami taste: Sensory metabolic, nutritional and behavioural considerations. A review of literature published in the last 10 years. Neurosci. Behav. Rev. 23, 423 438.
4. CHAUDHARI, N., LANDIN, A.M. ROPER, S.D. 2000. A metabotropic glutamate receptor variant functions as a taste receptor. Nat. Neurosci. 3, 113 119.
5. FUKE, S. KONOSU, S. 1991. Taste-active components in some foods: A review of Japanese research. Physiol. Behav. 49, 863 868.
6. FUKE, S. UEDA, Y. 1996. Interaction between umami and other flavour characteristics. Trends Food Sci. Technol. 7, 407 411.
7. GOWER, J.C. 1975. Generalized procrustes analysis. Psychometrica 40, 33 51.
8. HALPEN, B.P. 2000. The use and utility of glutamates as flavouring agents in foods. Glutamate and the flavour of foods. J. Nutr. 130, 910S 914S.
9. IKEDA, K. 1909. New seasonings. J. Tokio Chem. Soc. 30, 820 836 [Japanese] [Translation in Chem. Senses 2002, 27, 847-849].
10. INRAN. 2000. Tabelle di Composizione Degli Alimenti, Edra, Milan, Italy.
11. ISO. 1988. Sensory Analysis. General Guidance for the Design of Test rooms, ISO Standard 8589, International Organization for Standardization, Geneva, Switzerland.
12. ISO. 1991. Sensory Analysis. Methodology. Method of Investigating Sensitivity of Taste, ISO Standard 3972, International Organization for Standardization, Geneva, Switzerland.
13. ISO. 1992. Sensory Analysis. Vocabulary, ISO Standard 5492, International Organization for Standardization, Geneva, Switzerland.
14. ISO. 2002. Sensory Analysis. Methodology. General Guidance for Measuring Odour, Flavour and Taste Detection Thresholds by a Three-alternative Forced-choice (3-AFC) Procedure ISO Standard 13301, International Organization for Standardization, Geneva, Switzerland.
15. KAWAI, M., OKIYAMA, A. UEDA, Y. 2002. Taste enhancements between various amino acids and IMP. Chem. Senses 27, 739 745.
16. KEAST, R.S.J. BRESLIN, P.A.S. 2004. The influence of sodium salt on binary mixtures of bitter-tasting compounds. Chem. Senses 29, 431 439.
17. KEAST, R.S.J., CANTY, T.M. BRESLIN, P.A.S. 2002. An overview of taste-taste interactions. Food Qual. Prefer. 14, 111 124.
18. KEMP, S.E. BEAUCHAMP, G.K. 1994. Flavour modifications by sodium chloride and monosodium glutamate. J. Food Sci. 59, 682 686.
19. KOBAYASHI, C. KENNEDY, L.M. 2002. Experience-induced changes in taste identification of monosodium glutamate. Physiol. Behav. 75, 57 63.
20. LINDEMANN, B., OGINARA, Y. NINOMIYA, Y. 2002. The discovery of umami. Chem. Senses 27, 843 844.
21. LIU, Y., XU, X.L. ZHOU, G.H. 2007. Changes in taste compounds of duck during processing. Food Chem. 102, 22 26.
22. LUGAZ, O., PILLIAS, A.M. FAURION, A. 2002. A new specific Ageusia: Some humans cannot taste L-glutamate. Chem. Senses 27, 105 115.
23. MADRUGA, S. 1997. Analysis of inosine-5′-monophosphate (5′-IMP) and its derivatives in different muscles of beef, pork and lamb. Ciênc. Tecnol. Aliment. 17, 84 88.
24. MAGA, A. 1983. Flavour potentiator. CRC Crit. Rev. Food Sci. Nutr. 18, 231 312.
25. MEILGAARD, M., CIVILLE, G.V. CARR, B.T. 1999. Sensory Evaluation Techniques, CRC Press, Boca Raton, FL.
26. MOJET, J., CHRIST-HAZELHOF, E. HEIDEMA, J. 2001. Taste perception with age: Generic or specific losses in threshold sensitivity to the five basic tastes. Chem. Senses 26, 845 860.
27. NINOMIYA, K. 1998. Natural occurrence. Food Rev. Int. 14, 177 211. (Pubitemid 128358480)
28. PRESCOTT, J. 2004. Effect of added glutamate on liking for novel food flavours. Appetite 42, 143 150.
29. ROBERT, P. ESCOUFIER, Y. 1976. A unifying tool for linear multivariate statistical methods: The RV-coefficient. Appl. Stat. 25, 257 265.
30. ROININEN, K., LÄHTEENMÄKI, L. TUORILA, H. 1996. Effect of umami taste on pleasantness of low-salt soups during repeated testing. Physiol. Behav. 60, 953 958.
31. SALLES, C., HERVÈ, C., SEPTIER, C., DEMAIZIERES, D., LESSCHAEVE, I., ISSANCHOU, S. LE QUÉRÉ, J.L. 2000. Evaluation of taste compounds in water-soluble extract of goat cheeses. Food Chem. 68, 429 435.
32. SCHIFFMAN, S.S., FREY, A.E., LUBOSKI, J.A., FOSTER, M.A. ERICKSON, R.P. 1991. Taste of glutamate salts in young and elderly subjects: Role of inosine 5′ monophosphate and ions. Physiol. Behav. 49, 843 854.
33. SCHIFFMAN, S.S., SATTELY-MILLER, E.A., ZIMMERMAN, I.A., GRAHAM, B.G. ERIKSON, R.P. 1994. Taste perception of monosodium glutamate (MSG) in food in young and elderly subjects. Physiol. Behav. 56, 265 275.
34. VANI, N.D., MODI, V.K., KAVITH, S., SACHINDRA, N.M. MAHENDRAKAR, N.S. 2006. Degradation of inosine-5′-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature. LWT 39, 627 632.
35. YAMAGUCHI, S. 1987. Fundamental properties of umami in human taste sensations. In Umami: A Basic Taste (Y. Kawamura MR. Kare, eds.) pp. 41 43, Marcell Dekker, New York, NY.
36. YAMAGUCHI, S. 1991. Basic properties of umami and effects on humans. Physiol. Behav. 49, 833 841.
37. YAMAGUCHI, S. NINOMIYA, K. 2000. The use and utility of glutamate as flavoring agents in food. Umami and food palatability. J. Nutr. 130, 921S 926S.
38. YAMAGUCHI, S. TAKAHASI, C. 1984. Interaction of glutamate and sodium chloride on saltiness and palatability of a clear soup. J. Food Sci. 49, 82 85.