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umami (鮮味) |
umami
鮮味
umami (鮮味)
鮮味 (umami)
umami
(食物的)鮮味
umami ((食物的)鮮味)
(食物的)鮮味 (umami)
umami ((食物的)鮮味)
the taste sensation that is produced by several amino acids and
nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor
characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes
Source (資訊來源):
Info cited on 2020-06-01-WD1 (資訊引用於 中華民國109年6月1日) by 湯偉晉
(WeiJin Tang)
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Taste
buds: cells, signals and synapses
味蕾：細胞，信號和突觸
Source (資訊來源):
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5958546/
Info cited on 2020-06-01-WD1 (資訊引用於 中華民國109年6月1日) by 湯偉晉 (WeiJin Tang)
味蕾：細胞，信號和突觸
Source (資訊來源):
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5958546/
Info cited on 2020-06-01-WD1 (資訊引用於 中華民國109年6月1日) by 湯偉晉 (WeiJin Tang)
#
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A less tangible food-related sensation that was reported more recently is ‘kokumi’, which is described as thickness, longevity and mouthfeel (REF.236). Glutathione, and related dipeptides and tripeptides, are the principal kokumi stimuli. On their own they are nearly tasteless, but, when they are combined with sucrose, NaCl, monosodium glutamate or more complex solutions (for example, broth), these compounds elicit kokumi sensations without altering the primary taste (for example, sweet and umami)237, 238. Extracellular Ca2+-sensing receptor (CaSR) — a G protein-coupled receptor that was originally identified in the parathyroid glands and is a key player in the body’s Ca2+ homeostasis — is expressed in subsets of taste bud cells and is a possible transducer for kokumi stimuli 239. CaSR is reported to be allosterically modulated by sucrose and several other natural and synthetic sweeteners 240, and this modulation may account for the interaction between kokumi compounds and other taste stimuli.
A less tangible food-related sensation that was reported more recently is ‘kokumi’, which is described as thickness, longevity and mouthfeel (REF.236). Glutathione, and related dipeptides and tripeptides, are the principal kokumi stimuli. On their own they are nearly tasteless, but, when they are combined with sucrose, NaCl, monosodium glutamate or more complex solutions (for example, broth), these compounds elicit kokumi sensations without altering the primary taste (for example, sweet and umami)237, 238. Extracellular Ca2+-sensing receptor (CaSR) — a G protein-coupled receptor that was originally identified in the parathyroid glands and is a key player in the body’s Ca2+ homeostasis — is expressed in subsets of taste bud cells and is a possible transducer for kokumi stimuli 239. CaSR is reported to be allosterically modulated by sucrose and several other natural and synthetic sweeteners 240, and this modulation may account for the interaction between kokumi compounds and other taste stimuli.
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