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References

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About
  1. 1. J. Prescott, Taste Matters: Why we like the foods we do (London: Reaktion Books, 2012).
  2. 2. J.-A.Brillat-Savarin, The Physiology of Taste (London: Penguin Books, 1825, 1994 ed. cited).
  3. 3. J.E. Steiner et al., “Comparative expression of hedonic impact: affective reactions to taste by human infants and other primates,” Neuroscience & Biobehavioral Reviews 25, no. 1 (2001): 53–74.
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  5. 5. G.K. Beauchamp, B. Cowart, and H.J. Schmidt, “Development of Chemosensory Sensitivity and Preference,” in Smell and Taste in Health and Disease, ed. T.V. Getchell et al. (New York: Raven Press, 1991), 405–16.
  6. 6. J. Prescott, “Comparisons of taste perceptions and preferences of Japanese and Australian consumers: overview and implications for cross-cultural sensory research,” Food Quality and Preference 9, no. 6 (1998): 393–402.
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  8. 8. S. Yamaguchi, “Fundamental properties of umami in human taste sensation,” in Umami: A Basic Taste, ed. Y. Kawamura and M.R. Kare (New York: Marcel Dekker, Inc., 1987), 41–73.
  9. 9. N. Chaudhari, A.M. Landin, and S.D. Roper, “A metabotropic glutamate receptor variant functions as a taste receptor,” Nature Neuroscience 3, no. 2 (2000): 113–19.
  10. 10. J.E. Steiner, “What the human neonate can tell us about umami,” in Umami: A Basic Taste, ed. Y. Kawamura and M.R. Kare (New York: Marcel Dekker, Inc., 1987), 97–123.
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  12. 12. F. Bellisle et al., “Monosodium glutamate as a palatability enhancer in the European diet,” Physiology & Behavior 49, no. 5 (1991): 869–74.
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  14. 14. P.J. Rogers and J. Blundell, “Umami and appetite: Effects of monosodium glutamate on hunger and food intake in human subjects,” Physiol. Behav. 48 (1990): 801–04.
  15. 15. A. Okiyama and G.K. Beauchamp, “Taste dimensions of monosodium glutamate (MSG) in a food system: Role of glutamate in young American subjects,” Physiol. Behav. 65, no. 1 (1998): 177–81.
  16. 16. F. Bellisle, A.M. Dartois, and M. Broyer, “Two studies on the acceptability of calcium glutamate as a potassium-free sodium substitute in children,” Journal of Renal Nutrition 2, no. 3 (1992): 42–46.
  17. 17. P.J. Reeds et al., “Intestinal glutamate metabolism,” Journal of Nutrition 130 (2000): 978S–82S.
  18. 18. C. Murphy, “Flavor preference for monosodium glutamate and casein hydrolysate in young and elderly persons,” in Umami: A Basic Taste, ed. Y. Kawamura and M.R. Kare (New York: Marcel Dekker, Inc., 1987), 139–51.
  19. 19. M. Naim et al., “Interaction of MSG taste with nutrition: Perspectives in consummatory behavior and digestion,” Physiol. Behav. 49 (1991): 1019–24.
  20. 20. D.L. Kern et al., “The postingestive consequences of fat condition preferences for flavors associated with high dietary fat,” Physiol. Behav. 54 (1993): 71–76.
  21. 21. J. Prescott, “Effects of added glutamate on liking for novel food flavors,” Appetite 42, no. 2 (2004): 143–50.
  22. 22. M. Mori et al., “Taste preference and protein nutrition and L-amino acid homeostasis in male Sprague-Dawley rats,” Physiol. Behav. 49, no. 5 (1991): 987–96.
  23. 23. G.K. Beauchamp, M. Vazquez de Vaquera, and P.B. Pearson, “Dietary status of human infants and their sensory responses to amino acid flavour,” in Umami: A Basic Taste, ed. Y. Kawamura and M.R. Kare (New York: Marcel Dekker, Inc., 1987), 125–138.
  24. 24. K. Roininen, L. Lahteenmaki, and H. Tuorila, “Effect of Umami taste on pleasantness of low-salt soups during repeated testing,” Physiol. Behav. 60, no. 3 (1996): 953–58.
  25. 25. H. Tuorila, U. Hellemann, and I. Matuszewska, “Can sodium contents of foods be reduced by adding flavors? Studies with beef broth,” Physiol. Behav. 47 (1990): 709–12.
  26. 26. J. Prescott and A. Young, “Does information about MSG (monosodium glutamate) content influence consumer ratings of soups with and without added MSG?” Appetite 39 (2002): 25–33.
  27. 27. M.R. Yeomans et al., “Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans,” Physiol. Behav. 93 (2008): 958–66.
  28. 28. S.S. Schiffman, “Sensory enhancement of foods for the elderly with monosodium glutamate,” Food Reviews International 14, no. 2/3 (1998): 321–34.
  29. 29. S.S. Schiffman and Z.S. Warwick, “Use of flavour amplified foods to improve nutritional status in elderly persons,” in Nutrition and Chemical Senses in Aging: Recent Advances and Current Research Needs, Annals of the New York Academy of Sciences, Vol. 561, ed. C. Murphy, W.S. Cain, and D.M. Hegsted (New York: The New York Academy of Sciences, 1989), 267–276.
  30. 30. E. Rozin, Ethnic Cuisine: The Flavor-Principle Cookbook (Brattleboro: The Stephen Greene Press, 1983).
  31. 31. E. Rozin and P. Rozin, “Culinary themes and variations,” Journal of Natural History 90, no. 2 (1981): 6–14.

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