| Tuesday, October 8 |
| 08:30 |
OPENING ADDRESS
Dr. Yojiro Kawamura
Dr. Morley R. Kare |
| 09:00 |
A. GENERAL CONCEPT
Chairmen: Dr. B.P. Halpern and Dr. K. Kurihara |
 |
A-1 |
Recent Progress in Taste Receptor Mechanism
Kenzo Kurihara |
|
A-2 |
Fundamental Properties of Umami in Human Taste Sensation
Shizuko Yamaguchi |
|
A-3 |
The Umami Taste Concept: Implications for the Dogma of Four Basic Tastes
Michael O'Mahony and Rie Ishii |
| 11:50 - 13:00 Lunch Break |
| 13:00 |
B. UMAMI IN INFANT & AGED
Chairmen: Dr. Y. Oomura and Dr. M.R. Kare |
|
B-1 |
What the Neonate Infant can tell us about Umami
Jocob E. Steiner |
|
B-2 |
Dietary Status and Sensory Response to Amino Acid Flavor in Humans
Gary K. Beauchamp, Martha Vazquez G. and Paul B. Pearson |
|
B-3 |
Taste Preference for MSG and Casein Hydrolysate in Young and Elderly Persons
Claire Murphy |
| 15:00 - 15:20 Coffee Break |
| 15:20 |
C. RECEPTOR MECHANISM
Chairmen: Dr. K. Kurihara and Dr. H.J. Grill |
|
C-1 |
Cellular-Molecular Basis of Synergism in Glutamate Taste
Robert H. Cagan |
|
C-2 |
Structure, Chirality and Solution Properties of Glutamates in Relation to Taste
Gordon G. Birch |
|
C-3 |
Multiplicity of Taste Receptor Mechanisms for Amino Acids in the Carp
Takayuki Marui, Shuitsu Harada and Yasuo Kasahara |
|
C-4 |
Mammalian Neural Taste Responses to Amino Acids and Nucleotides
James C. Boudreau |
|
C-5 |
Mechanism of Synergism between Amino Acids and 5'-Nucleotides in Rat Taste Receptors
Kiyonori Yoshii |
| 18:45 - 19:15 General Discussion |
| Wednesday, October 9 |
| 14:00 |
D. FOOD & TASTE
Chairmen: Dr. M.R. Kare and Dr. H. Kato |
|
D-1 |
Role of Extractive Components of Boiled Crab in Producing the Characteristic Flavor
Shoji Konosu,Tetsuhito Hayashi and Katsumi Yamaguchi |
|
D-2 |
0rganoleptic Properties of Umami Substances
Joseph A. Maga |
|
D-3 |
Psychophysical and Neurophysiological Taste Response to Glutamate
Susan S. Schiffman and James M. Gill |
| 16:00 - 16:20 Coffee Break |
|
D-4 |
Taste Components and Conditoning of Beer, Pork and Chicken
Hiromichi Kato and Toshihide Nishimura |
|
D-5 |
Use of Sensory Evaluation and Food Habits Data in Product Development
Herbert L. Meiselman |
|
D-6 |
Human Judgments of MSG Tastes: Quality and Reaction Times
Bruce P. Halpern |
| 18:20 - 18:50 General Discussion |
| Thursday, October 1O |
| 08:30 |
E. PHYSIOLOGY & BEHAVIOR
Chairmen: Dr. Y. Kawamura and Dr. M. 0'Mahony |
|
E-1 |
Qualitative Discrimination among "Umami" and the Four Basic Taste Substances in Mice
Yuzo Ninomiya and Masaya Funakoshi |
|
E-2 |
MSG as One of the Sensitivities within a Continuous Taste Space: Electrophysiological and Psychophysical Studies
Annick Faurion |
|
E-3 |
The Effect of Physiological Condition on Taste in Rats and Primates
Thomas R. Scott |
| 10:30 |
F. BRAIN
Chairmen: Dr. M. 0'Mahony and Dr. Y. Kawamura |
|
F-1 |
Studies on Responses of Cortical Taste Neurons to Umami Substances
Takashi Yamamoto, Katsuya Asai and Yojiro Kawamura |
|
F-2 |
0ral Stimulatory Effects of Amino Acids on 2 Measures of Ingestive Behavior
Harvey J. Grill and Francis W. Flynn |
|
F-3 |
Modulation of the Prefrontal and Hypothalamic Activity by Chemical Senses in Chronic Monkey
Yutaka Oomura |
| 14:00 |
G. NUTRITION & PHYSIOLOGY
Chairmen: Dr. S. Kimura and Dr. M.R. Kare |
|
G-1 |
Biochemical Mechanism of Umami Taste Perception and Effect of Dietary Protein on the Taste Preference for Amino Acids and Sodium Chloride in Rats
Kunio Torii, T. Mimura and Y. Yugari |
|
G-2 |
The effect of Amino Acids and Protein on Dietary Choice
Philip M-B Leung and Quinton R. Rogers |
|
G-3 |
Effects of Dietary Protein Level and Umami on Taste Preference for Sodium Chloride
Shuichi Kimura,Y. Yokomukai and M. Komai |
| 16:00 - 16:50 General Discussion |
| 16:50 H. REVIEW
|
|
H-1 |
Review
Bruce P. Halpern |
| 17:30 CLOSE OF SYMPOSIUM |
