Umami, the Fifth Basic Taste: New Aspects of Its Role as a Food Flavor
Target of this book is ordinary person although scientific data are included. Umami was internationally recognized as the fifth basic taste in 1997. Umami substances are abundantly contained in various foods such as seaweed kombu, tomato, mushroom, dried sardine, anchovy paste, bouillon, cheese or raw ham. Umami taste itself is pleasant and gives deliciousness to foods.
Kenzo Kurihara , Emeritus Professor of Hokkaido University. He was a head of Umami Information Center. He organized 11th International Symposium on Olfaction and Taste. He was a pioneer of modern umami research and a main contributor to recognition of umami as the fifth basic taste. He was an editor of Chemical Senses (Oxford University Press).
Front Matter
Publication Date: October 24, 2015
Chapter 1 Elements of Food Acceptability
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Chapter 2 The Discovery of Umami Substances
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Chapter 3 The Production and Decomposition of Umami Substances
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Chapter 4 The Content of Umami Substances and the Synergism
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Chapter 5 The Interplay of Umami, Amino Acids, and Sodium Chloride
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Chapter 6 Umami is Recognized as the Fifth Basic Taste
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Chapter 7 Umami Receptors
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Chapter 8 The Physiological Roles and Metabolic Disposition of Dietary Glutamate
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Chapter 9 The Spread of Umami Around the World and Present Method of Glutamate Production
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Back Matter
Publication Date: October 24, 2015
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