Abstract In 1908 Kikunae Ikeda identified the unique taste component of konbu (kelp) as the
salt of glutamic acid and coined the term umami to describe this taste. After Ikeda's …

Glutamate is a main constituent of dietary protein and is also consumed in many prepared
foods as an additive in the form of monosodium glutamate. Evidence from human and …

Umami peptides from natural resources have garnered considerable attention for their
potential bioactivities and flavor-enhancing characteristics. In this study, we constructed a …

In the realm of human nutrition, the phenomenon known as taste refers to a distinctive
sensation elicited by the consumption of food and various compounds within the oral cavity …

Investigations of the relations between taste perception and obesity have concentrated
largely on sweet and bitter tastes, with little work on the “savory” tastes—salt and glutamate …

Umami components are an important part of food condiments, and the use of umami
peptides in the condiment industry has received great attention. However, traditional …

γ-Glutamyl peptides (γ-GPs) are a group of peptides naturally found in various food sources.
The unique γ-bond potentially enables them to resist gastrointestinal digestion and offers …

Sodium chloride (NaCl) is the most commonly used ingredient to provide salty taste to foods.
However, excess sodium in the bloodstream has been associated with the development of …

Background We identified a model system that exploits the inherent taste variation in early
feedings to investigate food preference development. Objective The objective was to …

Glutamate plays a central role in hepatic amino acid metabolism, both because of its role in
the transdeamination of most amino acids and because the catabolism of arginine, ornithine …