Taste synergism between monosodium glutamate and disodium 5′-guanylate
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Application of electronic tongue in umami detection and soy sauce refining process
2023, Food Chemistry: X3.02 - Phylogeny of Chemical Sensitivity
2020, The Senses: A Comprehensive Reference: Volume 1-7, Second EditionContext effects at the level of the sip and bite
2019, Context: The Effects of Environment on Product Design and EvaluationExperimental measurement and modelling of solubility of inosine-5′-monophosphate disodium in pure and mixed solvents
2014, Journal of Chemical ThermodynamicsCitation Excerpt :Especially in the cases of pharmaceuticals, biological macromolecular foods, and food additives [3], their solubility in various solvents is an important property that needs to be known for the formulation of fine chemicals and designing their production and purification processes [4]. Inosine-5′-monophosphate disodium (5′-IMPNa2), which is known to be a kind of nucleotide derivative, is widely used in the fields of food, pharmacological, and health products [5]. The molecular structure of 5′-IMPNa2 is shown in figure 1.
Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas
2014, Food Research InternationalCitation Excerpt :To avoid comparisons with “predicted” perceived intensities, in our study the mixtures and the unmixed components were tasted as the same concentration. Furthermore, the use of scales with ratio properties (that is the case for the Labeled Magnitude Scale used in this study) has proven to be successful for demonstrating synergism (Rifkin & Bartoshuk, 1980). In our study on mixtures of phenolic compounds, all mixtures were tasted at the same concentration as the individual compounds, so the total amount of stimulus is constant in all the tasted samples.
Gustatory and extragustatory functions of mammalian taste receptors
2011, Physiology and BehaviorCitation Excerpt :Although, as mentioned above, an involvement in umami taste sensation was proposed for several receptors, strong evidence supports the TAS1R1/TAS1R3 heteromer as the predominant umami taste receptor. Of all candidates, the TAS1R1/TAS1R3 is not only activated by l-glutamate, but this activation is strongly increased in the presence of 5′-ribonucleotides, a fact that is considered to be a hallmark of umami taste as for example explored in human psychophysical analyses [77]. Another well documented feature of umami taste is its activation by the mGluR agonist AP-4 [78], which is also potentiated by 5′-ribonucleotides [79,80].