| Until UMAMI is internativrally accepted | Kenzo Kurihara, Aomori University |
|
| Thought of Kikunae Ikeda | Tetuso Shiba, Protein Res. Foundation, Peptide Inst. |
|
| Basic properties of umami and its contribution to the pleasantness of food | Shizuko Yamguchi, Taste & Food Preference Laboratory |
|
| Discovery and development of umami taste in 5′ -inosinate and 5′ -guanylate | Akira Kuninaka, Fac. Pharmacol., Chiba Insti. Sci. |
|
| The Course of Miso development and its expected effectiveness | Kawano Kazuyuki, Masuyamiso Food Laboratory |
|
| Neurophysiological studies on umami – from past to future – | Takashi Yamamoto. Dept. Nursing and Medical Care, Fac. Health Sci., Kio Univ. |
|
| Receptor mechanisms for umami taste -Trends and issues in research – | Kumiko Sugimoto, Fund. Oral Health Care Sci., Sch. Oral Health Care Sci., Fac. Dent., Tokyo Med. Dent. Univ |
|
| Physiological significance of umami signaling via taste and visceral sensation | Takashi Kondoh, Insti. Life Sci. Ajinomoto Co., Inc. |
|
| Agricultural chemistry and taste research | Keiko Abe, Grad. Sch. Agri. Ad Life Sci., Univ. Tokyo |
|
