edited by S. Yamaguchi, Food Reviews Internaional, Vol.14, No.2&3, Marcel Dekker, New York (1998)
| What is Umami? | S. Yamaguchi K. Ninomiya |
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| Basic Properties of Umami and Its Effects on Food Flavor | S. Yamaguchi | |
| Natural Occurrence | ||
| Natural Occurrence | K. Ninomiya | |
| Umami Taste and Traditional Seasonings | Y. Yoshida | |
| History and Use of Umami | ||
| Umami in Japan, Korea, and Southeast Asia | S. Otsuka | |
| Umami (Xian-Wei) in Chinese Food | T. Nakayama H. Kimura |
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| Indian Cuisine and Umami | Y. Sei | |
| Physiology and Nutritional Aspects of Umami | ||
| Central Mechanism of Umami Taste Perception and Effect of Dietary Protein on the Preference for Amino Acids and Sodium chloride in Rats | K. Torii | |
| Nutritional Effects of Umami in the Human Diet | ||
| Nutritional Effects of Umami in the Human Diet | F. Bellisle | |
| Sensory Enhancement of Foods for the Elderly with Monosodium Glutamate and Flavors | S. S. Schiffman | |