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The Effect of Temperature on Umami Taste
The effect of temperature on umami taste has not been previously studied in humans. Reported here are 3 experiments in which umami taste was measured for monopotassium glutamate (MPG) and monosodium glutamate (MSG) at solution temperatures between 10 and 37 °C. Experiment 1 showed that for subjects...
Shranjeno v:
| izdano v: | Chem Senses |
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| Main Authors: | , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Oxford University Press
2016
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4918727/ https://ncbi.nlm.nih.gov/pubmed/27102813 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/chemse/bjw058 |
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