B. Suess1; D. Festring2; T. Hofmann11 Technical University of Munich, Munich, Germany2 Nestlé Product Technology Centre, Orbe, Switzerland
This chapter outlines the discovery of umami taste, and the basis of umami taste perception then presents the function of the umami taste receptor as well as structural prerequisites for its activation and modulation. A review of the isolation, identification and subsequent sensory characterization of natural umami (modulating) compounds by activity-guided fractionation is performed in the following. Different chemical classes of umami tastants and taste modulators of both synthetic and natural origin as well as structural prerequisites for their taste ...
Get Flavour Development, Analysis and Perception in Food and Beverages now with O’Reilly online learning.
O’Reilly members experience live online training, plus books, videos, and digital content from 200+ publishers.