Umami, the Fifth Basic Taste: New Aspects of Its Role as a Food Flavor
|To purchase hard copies of this book, please email: firstname.lastname@example.org|
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).
The Whole Book
Chapter 1 Elements of Food AcceptabilityDownload
Chapter 2 The Discovery of Umami Substances
Chapter 3 The Production and Decomposition of Umami Substances
Chapter 4 The Content of Umami Substances and the Synergism
Chapter 5 The Interplay of Umami, Amino Acids, and Sodium Chloride
Chapter 6 Umami is Recognized as the Fifth Basic Taste
Chapter 7 Umami Receptors
Chapter 8 The Physiological Roles and Metabolic Disposition of Dietary Glutamate
Chapter 9 The Spread of Umami Around the World and Present Method of Glutamate Production