Document Detail


New developments in umami (enhancing) molecules.
MedLine Citation:
PMID:  18618807     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
As health has become one of the main drivers in nutrition, the scientific interest in taste receptors and taste molecules has increased considerably. Academia as well as flavor and food companies are searching for molecules that make food more healthy but not less appetizing. In the savory area, salt and umami taste are being investigated. This review deals with the progress made in umami tasting molecules. Umami taste has been known as a separate taste for a long time in Asian countries and has been generally accepted as the fifth basic taste in the last decade of the previous century. In this review, first the current level of understanding of the umami receptors will be described. The main part of the paper will deal with the umami-tasting molecules that have been published recently, including the work that has been performed within Givaudan itself. Lactoyl amides of GMP (guanosine monophosphate) appeared to have remarkably strong umami-tasting properties.
Authors:
Chris Winkel; Adri de Klerk; Jan Visser; Eva de Rijke; Jan Bakker; Thorsten Koenig; Harry Renes
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Chemistry & biodiversity     Volume:  5     ISSN:  1612-1880     ISO Abbreviation:  Chem. Biodivers.     Publication Date:  2008 Jun 
Date Detail:
Created Date:  2008-07-17     Completed Date:  2008-09-29     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101197449     Medline TA:  Chem Biodivers     Country:  Switzerland    
Other Details:
Languages:  eng     Pagination:  1195-203     Citation Subset:  IM    
Affiliation:
Givaudan, Huizerstraatweg 28, NL-1411 GP Naarden. chris.winkel@givaudan.com
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MeSH Terms
Descriptor/Qualifier:
Animals
Food Additives* / chemical synthesis,  chemistry,  metabolism
Humans
Molecular Structure
Receptors, G-Protein-Coupled / metabolism
Taste* / drug effects
Chemical
Reg. No./Substance:
0/Food Additives; 0/Receptors, G-Protein-Coupled

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