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Umami Taste for Health

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This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characte...

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Bibliographic Details
Other Authors: San Gabriel, Ana (Editor), Rains, Tia M. (Editor), Beauchamp, Gary (Editor)
Format: Electronic Book Chapter
Language:English
Published: Cham Springer Nature 2024
Series:Food and Health
Subjects:
Microbiology (non-medical)
Food & beverage technology
Biochemistry
glutamate
MSG
umami taste
salt reduction
healthy eating
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