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*UMAMI: A BASIC TASTE
edited by Y. Kawamura and M.R. Kare, Marcel Dekker, New York, 1987
CONTENTS
cover
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
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