Glutamate: from discovery as a food flavor to role as a basic taste (umami)  

Oleh:

Kurihara, Kenzo

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The American Journal of Clinical Nutrition vol. 90 no. 03(S) (Sep. 2009), page 719S-722S.
Topik: Glutamate; umami

Ketersediaan

Perpustakaan FK Nomor Panggil: A07.K.2009.03 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

In 1908 Kikunae Ikeda identified the unique taste component of konbu (kelp) as the salt of glutamic acid and coined the term umami to describe this taste. After Ikeda's discovery, other umami taste substances, such as inosinate and guanylate, were identified. Over the past several decades, the properties of these umami substances have been characterized. Recently, umami has been shown to be the fifth basic taste, in addition to sweet, sour, salty, and bitter.

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