ReviewJournal of food science2022
Molecular insights into human taste perception and umami tastants: A review.
Review in Journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 51 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
51 citing papers in PubMed, 1 synthesis or guideline pooled it, 95 citations in OpenAlex.
- Cranberry Research Progress: A Systematic Review of Chemical Composition, Pharmacological Mechanisms, Clinical Applications, and Nutritional Significance.International journal of molecular sciences · 2025Pooled it
- Novel dual-taste umami and salty peptides from goat whey: Mechanism and interaction with taste receptors.Food chemistry: X · 2026Article
- Valorisation of Edible Mushroom By-Products as Natural Flavour Enhancers in Plant-Based Foods: Mechanisms, Sensory Profiles, and Industrial Translation.Foods (Basel, Switzerland) · 2026Review
- Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese.Food science & nutrition · 2026Article
- Umamifusion: attention-enhanced multimodal fusion of graph and sequence features for umami peptide identification.Molecular diversity · 2026Article
- Taste Modulation by Umami Compounds: Mechanisms, Sensor-Based Evaluation, and Pharmaceutical Applications in Bitterness Suppression.Sensors (Basel, Switzerland) · 2026Review
- Genetic Variants Influencing Taste Perception and Food Preferences: Current Evidence.Nutrients · 2026Review
- Suspect screening-based LC-HRMS characterization of short-chain peptide hydrolysates from marine macroalgae.Analytical and bioanalytical chemistry · 2026Article
- Microbial Interactions and Flavor Modulation in Cabbage Fermentation: Roles ofMolecules (Basel, Switzerland) · 2026Article
- Characterization of Umami Compounds and Volatile Profiles of Honeybee Brood Umami Powder Under Optimized Drying Conditions: Implications for Sensory Properties.Foods (Basel, Switzerland) · 2026Article
- Exploring the Mechanism of Umami Peptide Binding with the T1R1/T1R3 Receptor via Molecular Dynamics Simulations.Molecules (Basel, Switzerland) · 2026Article
- Monosodium glutamate-mediated CaPhysiological reports · 2026Article
- Engaging visual media shifts taste-related neural processing: An fMRI study on distracted eating.Neuroimage. Reports · 2026Article
- Comprehensive Taste Profile Assessment of Underexplored Amino Acids and Protein Derivatives in Umami and Koku.Foods (Basel, Switzerland) · 2026Article
- Integrated targeted and untargeted analysis of polar peptides in foods using hydrophilic interaction liquid chromatography-data-independent acquisition-mass spectrometry.Analytical and bioanalytical chemistry · 2026Article
- Article
- Sweet and umami TAS1R receptors: from molecular recognition to physiological function.Chemical senses · 2026Review
- Sustainable taste: a conceptual integration of sensory, sociocultural, and structural dimensions for interdisciplinary research and practice.Frontiers in nutrition · 2026Review
- Article
- From Muscle Fibers to Functional Foods: Bridging Conventional and Cultivated Approaches.Advances in biochemical engineering/biotechnology · 2026Review
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 at 2 institutions in 1 country.
Funding
Abstract
Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l-glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l-glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.
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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.