| Part One General Concepts |
| 1 |
Recent Progress in the Taste Receptor Mechanism |
Kenzo kurihara |
| 2 |
Fundamental Properties of Umami in Human Taste Sensation |
Shizuko Yamaguchi |
| 3 |
The Umami Taste Concept: Implications for the Dogma of Four Basic Tastes |
Michael O'Mahony and Rie Ishii |
| Part Two Developmental Aspects |
| 4 |
What the Neonate Can Tell Us About Umami |
Jacob E. Steiner |
| 5 |
Dietary Status of Human Infants and Their Sensory Responses to Amino Acid Flavor |
Gary K. Beauchamp, Martha Vazquez de Vaquera, and Paul B. Pearson |
| 6 |
Flavor Preference for Monosodium Glutamate and Casein Hydrolysate in Young and Elderly Persons |
Claire Murphy |
| Part Three Receptor Mechanisms |
| 7 |
Allosteric Regulation of Glutamate Taste Receptor Function |
Robert H. Cagan |
| 8 |
Structure, Chirality, and Solution Properties of Glutamates in Relation to Taste |
Gordon G. Birch |
| 9 |
Multiplicity of Taste Receptor Mechanisms for Amino Acids in the Carp, Cyprinus caroio L. |
Takayuki Marui, Shuitsu Harada, and Yasuo Kasahara |
| 10 |
Mammalian Neural Taste Responses to Amino Acids and Nucleotides |
James C. Boudreau |
| 11 |
Synergistic Effects of 5'-Nucleotides on Rat Taste Responses to Various Amino Acids |
Kiyonori Yoshii |
| Part Four Psychometric Analysis |
| 12 |
Role of Extractive Components Of Boiled Crab in Producing the Characteristic Flavor |
Shoji Konosu, Tetsuhito Hayashi, and Katsumi Yamaguchi |
| 13 |
0rganoleptic Properties of Umami Substances |
Joseph A. Maga |
| 14 |
Psychophysical and Neurophysiological Taste Responses to Glutamate and Purinergic Compounds |
Susan S. Schiffman and James M. Gill |
| 15 |
Taste Components and Conditioning of Beef, Pork, and Chicken |
Hiromichi Kato and Toshihide Nishimura |
| 16 |
Use of Sensory Evaluation and Food Habits Data in Product Development |
Herbert L. Meiselman |
| 17 |
Human Judgments of MSG Tastes: Quality and Reaction Times |
Bruce P. Halpern |
| 18 |
Isolation of Peptides as a Group by Ligand Exchange Chromatography |
Bernard Monjon and Jürg Solms |
| Part Five Physiology and Behavior |
| 19 |
Qualitative Discrimination Among "Umami" and the Four Basic Taste Substances in Mice |
Yuzo Ninomiya and Masaya Funakoshi |
| 20 |
MSG as One of the Sensitivities Within a Continuous Taste Space: Electrophysiological and Psychophysical Studies |
Annick Faurion |
| 21 |
The Effect of Physiological Condition on Taste in Rats and Primates |
Thomas R. Scott and barbara K. Giza |
| Part Six Brain Mechanisms |
| 22 |
Studies on Responses of Cortical Taste Neurons to Umami Substances |
Takashi Yamamoto, Katsumi Asai, and Yojiro Kawamura |
| 23 |
Behavioral Analysis of the Oral Stimulating Effects of Amino Acids and Glutamate Compounds on the Rat |
Harvey J. Grill and Francis W. Flynn |
| 24 |
Modulation of Prefrontal and Hypothalamic Activity by Chemical Senses in the Chronic Monkey |
Yutaka Oomura |
| Part Seven Nutrition and Behavior |
| 25 |
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, Toru Mimura, and Yasumi Yugari |
| 26 |
The effect of Amino Acids and Protein on Dietary Choice |
Philip M. B. Leung and Quinton R. Rogers |
| 27 |
Effects of Dietary Protein Level and Umami on Taste Preference for Sodium Chloride |
Shuichi Kimura, Yoshiko Yokomukai, and Michio Komai |
| Part Eight Overview |
| 28 |
Recent Developments in Umami Research |
Yojiro Kawamura and Bruce P. Halpern |
