ReviewNutrients2019
Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification.
Review in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
38 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Taste and Smell Disorders in Cancer Treatment: Results from an Integrative Rapid Systematic Review.International journal of molecular sciences · 2023Pooled it
- Trial
- De novo design and experimental characterization of bitter peptides.NPJ science of food · 2026Article
- Establishing Murine Intestinal Organoids to Study Nutrient- and Tastant-Evoked Gut Signaling.Nutrients · 2026Article
- UmamiPredict: machine learning model to predict umami taste of molecules and peptides.Molecular diversity · 2026Article
- Emerging Role of Taste Receptors, Entero-Endocrine Cells in Type 2 Diabetes and Metabolic Disorders.Nutrients · 2026Review
- 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
- Review
- Investigating the Effect of Maltodextrins and Degree of Polymerization on Individual Complex Carbohydrate Taste Sensitivity.Food science & nutrition · 2025Article
- Postoral receptors and alimentary taste: implications for energy intake and appetite.Chemical senses · 2025Review
- A comparative analysis of carcass traits and meat quality between Tibetan sheep and their three-way crossbred sheep.Frontiers in nutrition · 2025Article
- Association of Salty and Sweet Taste Recognition with Food Reward and Subjective Control of Eating Behavior.Nutrients · 2024Article
- Potential of Bitter Medicinal Plants: A Review of Flavor Physiology.Pharmaceuticals (Basel, Switzerland) · 2024Review
- Temporal patterns in taste sensitivity.Nutrition reviews · 2024Review
- Article
- Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity.Nutrients · 2024Article
- Investigating the Chemical Composition ofFoods (Basel, Switzerland) · 2023Article
- Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat.Food science of animal resources · 2023Article
- Comparative Amino Acid Profile and Antioxidant Activity in Sixteen Plant Extracts from Transylvania, Romania.Plants (Basel, Switzerland) · 2023Article
- Genetic Preference for Sweet Taste in Mothers Associates with Mother-Child Preference and Intake.Nutrients · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named 'alimentary' for tastes not meeting basic criteria.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.