ArticleChemical senses2015
Mice perceive synergistic umami mixtures as tasting sweet.
Article in Chemical senses, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Rapid screening and taste mechanism of novel umami peptides from natural tripeptide database.Food chemistry: X · 2025Article
- TRPV1-Lineage Somatosensory Fibers Communicate with Taste Neurons in the Mouse Parabrachial Nucleus.The Journal of neuroscience : the official journal of the Society for Neuroscience · 2022Article
- Encoding Taste: From Receptors to Perception.Handbook of experimental pharmacology · 2022Article
- Overlapping Representation of Primary Tastes in a Defined Region of the Gustatory Cortex.The Journal of neuroscience : the official journal of the Society for Neuroscience · 2017Article
- Article
- Extraoral Taste Receptor Discovery: New Light on Ayurvedic Pharmacology.Evidence-based complementary and alternative medicine : eCAM · 2017Review
- Topographic organizations of taste-responsive neurons in the parabrachial nucleus of C57BL/6J mice: An electrophysiological mapping study.Neuroscience · 2016Article
- Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor.BioMed research international · 2015Review
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Authors and funding
5 authors.
Funding
Abstract
Previous electrophysiological investigation shows that combinations of compounds classified by humans as umami-tasting, such as glutamate salts and 5'-ribonucleotides, elicit synergistic responses in neurons throughout the rodent taste system and produce a pattern that resembles responses to sweet compounds. The current study tested the hypothesis that a synergistic mixture of monopotassium glutamate (MPG) and inositol monophosphate (IMP) possesses perceptual similarity to sucrose in mice. We estimated behavioral similarity among these tastants and the individual umami compounds using a series of conditioned taste aversion (CTA) tests, a procedure that measures whether a CTA formed to one stimulus generalizes to another. Our primary finding was that a CTA to a synergistic mixture of MPG + IMP generalizes to sucrose, and vice-versa. This indicates umami synergistic mixtures are perceived as having a sweet, or at least sucrose-like, taste to mice. Considering other recent studies, our data argue strongly in favor of multiple receptor mechanisms for umami detection, and complexity in taste perception models for rodents.
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