Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor

BioMed Research International

Volumn 2015, Issue , 2015, Pages

  Kurihara, Kenzo ^a  

^a AOMORI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; GLUTAMIC ACID; GUANOSINE PHOSPHATE; INOSINE PHOSPHATE; METABOTROPIC RECEPTOR 1; METABOTROPIC RECEPTOR 4; PROTEIN; SODIUM CHLORIDE; TASTE RECEPTOR TYPE 1 MEMBER 1; TASTE RECEPTOR TYPE 1 MEMBER 3; UNCLASSIFIED DRUG; CELL SURFACE RECEPTOR; FLAVORING AGENT;

AMINO ACID METABOLISM; DECOMPOSITION; DIET; FLAVOR; FOOD; FOOD COMPOSITION; HUMAN; PROTEIN ANALYSIS; PROTEIN PROTEIN INTERACTION; REVIEW; SIGNAL TRANSDUCTION; TASTE BUD; UMAMI; ANIMAL; BIOLOGICAL MODEL; CHEMISTRY; JAPAN; METABOLISM; PHYSIOLOGY; SEAWEED; TASTE;

RATTUS;

ANIMALS; FLAVORING AGENTS; GLUTAMIC ACID; GUANOSINE MONOPHOSPHATE; HUMANS; INOSINE MONOPHOSPHATE; JAPAN; MODELS, BIOLOGICAL; RECEPTORS, CELL SURFACE; SEAWEED; TASTE; TASTE BUDS;

EID: 84938099767     PISSN: 23146133     EISSN: 23146141     Source Type: Journal    
DOI: 10.1155/2015/189402     Document Type: Review

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