Glutamate & Taste
Molecular mechanism for the umami taste synergism
Feng Zhang, Boris Klebansky, Richard M. Fine, Hong Xu, Alexey Pronin, Haitian Liu, Catherine Tachdjian and Xiaodong Li
A team of scientists in the US have recently discovered a unique mechanism by which certain molecules can drastically enhance the umami flavour - the savoury taste often associated with protein-rich foods such as meat, cheese and seafood.
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The receptors and cells for mammalian taste
Jayaram Chandrashekar, Mark A. Hoon, Nicholas J. P. Ryba and Charles S. Zuker
Recent advances in the understanding of the biology of taste have found that distinct cell receptors are tuned to detect each of the five basic tastes: sweet, sour, bitter, salty and umami. These receptor cells function as dedicated sensors, helping us to recognise and distinguish key dietary components.
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Providing up-to-date information about glutamate, monosodium glutamate (MSG), and umami, including the flavor and taste of monosodium glutamate, as well as the role glutamate plays in our food and our bodies, and its nutritional benefits. IGIS bases its information on the extensive body of scientific evidence which confirms the safety and the benefits of these widely used food ingredients – glutamate and MSG.