The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Characterization and evaluation of umami taste: A review
Abstract
Abstract Umami, as an alimentary taste, is an indicator for the presence of valuable amino acids or oligopeptides. Umami substances, including free amino acids, nucleotides, peptides, organic acids and their derivatives, are widely distributed in foods. They usually improve the overall taste of food such as modulating sweet taste, enhancing salty taste and suppressing sourness and bitterness. Though umami receptors have been discovered, the evaluation of umami intensity with sensitivity and selectivity is nevertheless a challenge because of its multivariate taste characteristics in complex food matrix source. Based on the available literature, this review summarized the distribution traits in food sources, taste characteristics, evaluation approaches and the related investigations. In further studies, with advance in the field of materials, microfluidic and nano-technologies, new evaluation approaches should be designed with the advantages of fast, sensitive and selective, and allowing more structurally versatile umami (enhancing) ingredients would be elucidated from raw food materials.
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Cites
An overview of binary taste–taste interactions
Keast, R. S. J., & Breslin, P. A. S. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00110-6 · Cited by 615
l-Theanine elicits umami taste via the T1R1 + T1R3 umami taste receptor
Narukawa, M., Toda, Y., Nakagita, T., Hayashi, Y., & Misaka, T. (2014) · Amino Acids · doi:10.1007/s00726-014-1713-3 · Cited by 78
Retronasal odor enhancement by salty and umami tastes
Linscott, T. D., & Lim, J. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2015.08.004 · Cited by 77
The behavior of umami components in thermally treated yeast extract
Alim, A., Yang, C., Song, H., Liu, Y., Zou, T., Zhang, Y., & Zhang, S. (2019) · Food Research International · doi:10.1016/j.foodres.2018.11.002 · Cited by 71
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Metadata
- Authors
- Wang, W., Zhou, X., & Liu, Y.
- Venue
- TrAC Trends in Analytical Chemistry
- Publisher
- Elsevier BV
- Published
- 2020-06
- Volume
- 127
- Pages
- 115876
- ISSN
- 0165-9936 (ISSN-L)
- OpenAlex
- W3013563431
- Cited by
- 361
- References
- 4
- FWCI
- 16.32
- Type
- journal article
- Language
- en
- Open access
- closed
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