activities

*INTERNATIONAL SYMPOSIUM ON UMAMI
- Physiology of its taste - October 8-10, 1985 (Hawaii)
PROGRAM
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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
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Copyright(C)Society for Research on Umami Taste., 2000. All rights reserved.