Symposium summary英文电子书.pdfVIP

Symposium summary1,2 John D Fernstrom This symposium focused on 4 main areas. First, it provided receptors are actually functional; perhaps there is one, perhaps historical background to the use in antiquity of the umami taste in many. One decade has not been sufficient to sort out this issue. food condiments (1), the discovery of the umami taste as the The application of molecular biology to umami taste has also sodium salt of glutamic acid (monosodium glutamate; MSG) (2), led in another direction. Some years ago, Lugaz et al (11) the development and evolution of the industrial process for reported that significant variation in the ability to taste umami is producing MSG (3), and the progress over the past 40 y in present among humans. This observation has been confirmed in D o humans and rodents (12–14). Several groups have subsequently w elucidating the sensory, metabolic, and physiologic properties of n l reasoned that if individuals can vary in their ability to taste o glutamate (2, 4). Historically, it is of interest that the discovery of a