Keyword

umami

Description: One of the five basic tastes, commonly associated with savory flavor and detected through taste receptors responsive to glutamate and related compounds.

Primary topic: Biochemical Analysis and Sensing Techniques (26%)

Wikidata ID: wiki/Q202637

OpenAlex ID: keywords/umami

Early Influences on the Development of Food Preferences

2013 · Alison K. Ventura, John Worobey · Current Biology · 628

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Association between chemistry and taste of tea: A review

2020 · Liang Zhang, Qing-Qing Cao, et al. · Trends in Food Science & Technology · 626

Peripheral Coding of Taste

2014 · Emily R. Liman, Yali V. Zhang, et al. · Neuron · 473

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Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

2010 · Yoshikazu Kobayashi, Masaaki Habara, et al. · Sensors · 452

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Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)

2007 · De-Wei Chen, Min Zhang · Food Chemistry · 426

Role of Free Amino Acids and Peptides in Food Taste

1989 · Hiromichi Kato, Mee Ra Rhue, et al. · ACS symposium series · 401

Early Flavor Learning and Its Impact on Later Feeding Behavior

2009 · Gary K Beauchamp, Julie A Mennella · Journal of Pediatric Gastroenterology and Nutrition · 361

Contribution of peptides and amino acids to the taste of foods

1969 · Jiro Kirimura, Akira Shimizu, et al. · Journal of Agricultural and Food Chemistry · 351

The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′‐Inosinate

1967 · SHIZUKO YAMAGUCHI · Journal of Food Science · 343

Taste-active components in some foods: A review of Japanese research

1991 · Shinya Fuke, Shoji Konosu · Physiology & Behavior · 318

Chemical composition and non-volatile components of Croatian wild edible mushrooms

2010 · S. Beluhan, A. Ranogajec · Food Chemistry · 312

Glutamate. Its applications in food and contribution to health

2010 · S. Jinap, P. Hajeb · Appetite · 301

Chemical and Sensory Characteristics of Soy Sauce: A Review

2020 · Carmen Diez-Simon, Charlotte Eichelsheim, et al. · Journal of Agricultural and Food Chemistry · 300

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Flavor of meat, meat products, and seafoods

1998 · Fereidoon Shahidi · Medical Entomology and Zoology · 286

Proust Was a Neuroscientist

2007 · Jonah Lehrer · Medical Entomology and Zoology · 276

Taste of free amino acids and peptides

1988 · Toshihide Nishimura, Hiromichi Kato · Food Reviews International · 263

Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)

2015 · Weidong Dai, Dandan Qi, et al. · Journal of Agricultural and Food Chemistry · 257

New Seasonings

2002 · K. Ikeda · Chemical Senses · 251

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

2009 · Kenzo Kurihara · American Journal of Clinical Nutrition · 247

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The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

2017 · Dawei Yu, Yanshun Xu, et al. · Food Chemistry · 243

Metabolomics Analysis Reveals the Compositional Differences of Shade Grown Tea (Camellia sinensis L.)

2009 · Kang Mo Ku, Jung Nam Choi, et al. · Journal of Agricultural and Food Chemistry · 234

History of glutamate production

2009 · Chiaki Sano · American Journal of Clinical Nutrition · 233

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

2014 · C.H. Corbin, T.G. O'Quinn, et al. · Meat Science · 229

Umami: A basic taste

1987 · Howard R. Moskowitz · Appetite · 224

Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

1997 · Yoichi Ueda, Muneaki Yonemitsu, et al. · Bioscience Biotechnology and Biochemistry · 221

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Works count: 4,743

Citation count: 56,540