ReviewBioMed research international2015
Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor.
Review in BioMed research international, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 71 papers, 1 of them a synthesis that pooled it.
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Who cites it
71 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The Association Between Neurocognitive Disorders and Gustatory Dysfunction: A Systematic Review and Meta-Analysis.Neuropsychology review · 2024Pooled it
- Zhenban Rootstock Optimizes Shatian Pomelo Fruit Quality by Coordinating Primary and Secondary Metabolism.Metabolites · 2026Article
- Umamifusion: attention-enhanced multimodal fusion of graph and sequence features for umami peptide identification.Molecular diversity · 2026Article
- Comprehensive analysis of taste attributes and metabolite profiles reveals taste diversity among flowering stalk varieties.Food chemistry: X · 2026Article
- Investigation on the Screening and Taste Mechanisms of Umami Peptides in Natural and Hydrolyzed Jinhua Ham.Foods (Basel, Switzerland) · 2026Article
- Efficient Gene Expression System in Medaka Embryos Enables Functional Characterization of nt5c1a Paralogs Involved in Inosine Monophosphate Metabolism.Genesis (New York, N.Y. : 2000) · 2026Article
- Engaging visual media shifts taste-related neural processing: An fMRI study on distracted eating.Neuroimage. Reports · 2026Article
- Identification and Sensory Characterization of Umami Peptides During Lager Beer Fermentation.Foods (Basel, Switzerland) · 2026Article
- Valorization of Food By-Products into a Zero-Waste Broth: Effects of Yeast Extract on Composition and Sensory Properties.Molecules (Basel, Switzerland) · 2026Article
- Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies:Food chemistry: X · 2026Article
- Impacts of Single and Sequential Enzymatic Extraction on the Functional Properties of Khao Dawk Mali 105 Rice Bran Proteins at Two Maturity Stages.Foods (Basel, Switzerland) · 2026Article
- Determination of nutritional values of mealworm (Frontiers in nutrition · 2026Article
- Comparative Analysis of Umami Substances and Potential Regulatory Genes in Six Economic Bivalves.Foods (Basel, Switzerland) · 2025Article
- Advancements and Applications of EEG in Gustatory Perception.Brain sciences · 2025Review
- Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy.NPJ science of food · 2025Article
- High-fat diet-induced anorexia in rats: involving orosensory deficits, gastrointestinal dysfunction, intestinal taste receptor downregulation and dopamine signaling dysregulation.European journal of medical research · 2025Article
- Associations of CD36 rs1761667 with Fat and Umami Food Perception, Diet Quality, and BMI in Two European Studies.Foods (Basel, Switzerland) · 2025Article
- Taste Enhancement in Japanese Black Wagyu Beef Fed With Sake Lees: Insights From Metabolomic and Sensory Evaluations.Food science & nutrition · 2025Article
- Exploring the Molecular Space of Bitter Peptides via Sensory, Receptor, and Sequence Data.Journal of agricultural and food chemistry · 2025Article
- Genetic, Diversity, and Muscle Quality Among Red and Green Color Morphs of Asian Swimming Crab (Foods (Basel, Switzerland) · 2025Article
11 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Three umami substances (glutamate, 5'-inosinate, and 5'-guanylate) were found by Japanese scientists, but umami has not been recognized in Europe and America for a long time. In the late 1900s, umami was internationally recognized as the fifth basic taste based on psychophysical, electrophysiological, and biochemical studies. Three umami receptors (T1R1 + T1R3, mGluR4, and mGluR1) were identified. There is a synergism between glutamate and the 5'-nucleotides. Among the above receptors, only T1R1 + T1R3 receptor exhibits the synergism. In rats, the response to a mixture of glutamate and 5'-inosinate is about 1.7 times larger than that to glutamate alone. In human, the response to the mixture is about 8 times larger than that to glutamate alone. Since glutamate and 5'-inosinate are contained in various foods, we taste umami induced by the synergism in daily eating. Hence umami taste induced by the synergism is a main umami taste in human.
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