Literature DB >> 6137322

Flavor potentiators.

J A Maga.   

Abstract

This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'-nucleotides. In addition, their food occurrences, mode of action, manufacturing procedures, and methods of analyses will be discussed. Also, attention will be given to miscellaneous compounds that possess flavor potentiating properties.

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Year:  1983        PMID： 6137322     DOI： 10.1080/10408398309527364

Source DB:  PubMed          Journal:  Crit Rev Food Sci Nutr        ISSN： 1040-8398            Impact factor:   11.176


  9 in total

1.  The taste of monosodium glutamate: membrane receptors in taste buds.

Authors:  N Chaudhari; H Yang; C Lamp; E Delay; C Cartford; T Than; S Roper
Journal:  J Neurosci       Date:  1996-06-15       Impact factor: 6.167

2.  Gustatory sensory cells express a receptor responsive to protein breakdown products (GPR92).

Authors:  Désirée Haid; Patricia Widmayer; Anja Voigt; Nirupa Chaudhari; Ulrich Boehm; Heinz Breer
Journal:  Histochem Cell Biol       Date:  2013-02-24       Impact factor: 4.304

3.  Consumption of monosodium glutamate in relation to incidence of overweight in Chinese adults: China Health and Nutrition Survey (CHNS).

Authors:  Ka He; Shufa Du; Pengcheng Xun; Sangita Sharma; Huijun Wang; Fengying Zhai; Barry Popkin
Journal:  Am J Clin Nutr       Date:  2011-04-06       Impact factor: 7.045

Review 4.  Glutamate: A Safe Nutrient, Not Just a Simple Additive.

Authors:  Cécile Loï; Luc Cynober
Journal:  Ann Nutr Metab       Date:  2022-02-16       Impact factor: 5.923

5.  L-Amino Acids Elicit Diverse Response Patterns in Taste Sensory Cells: A Role for Multiple Receptors.

Authors:  Shreoshi Pal Choudhuri; Rona J Delay; Eugene R Delay
Journal:  PLoS One       Date:  2015-06-25       Impact factor: 3.240

6.  Flavour chemistry of chicken meat: a review.

Authors:  Dinesh D Jayasena; Dong Uk Ahn; Ki Chang Nam; Cheorun Jo
Journal:  Asian-Australas J Anim Sci       Date:  2013-05       Impact factor: 2.509

7.  Clofibrate inhibits the umami-savory taste of glutamate.

Authors:  Matthew Kochem; Paul A S Breslin
Journal:  PLoS One       Date:  2017-03-01       Impact factor: 3.240

8.  Effect of two non-synonymous ecto-5'-nucleotidase variants on the genetic architecture of inosine 5'-monophosphate (IMP) and its degradation products in Japanese Black beef.

Authors:  Yoshinobu Uemoto; Tsuyoshi Ohtake; Nanae Sasago; Masayuki Takeda; Tsuyoshi Abe; Hironori Sakuma; Takatoshi Kojima; Shinji Sasaki
Journal:  BMC Genomics       Date:  2017-11-13       Impact factor: 3.969

9.  Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure.

Authors:  Xinyi Fan; Xiaopeng Li; Ningping Tao; Jing Zhang; Mingfu Wang; Xueli Qian; Hong Su; Jian Zhong
Journal:  Molecules       Date:  2019-12-04       Impact factor: 4.411
  9 in total

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