One hundred years have passed since Professor Kikunae Ikeda discovered umami. A numbers of researchers have been publishing many umami related academic papers around the world since then. The Umami Information Center compiled a list of academic papers and articles on umami that includes forty-five titles. The list gives the titles, authors and years classified into four categories:
We are going to update and expand the list from this time on. It would be our pleasure if you would find this information useful.
1.Amino Acid Content of Fruit, Vegetable and processed goods and similarity between their Amino Acid Patterns.
Tadano Suzuki, Yumiko Kurihara and Shinpachiro Tamura
Report of National Food Research Institute, 1973 Vol.31p27-34
2.Hedonic Functions of Monosodium Glutamate and Four Basic Taste Substances Used at Various Concentration Levels in Single and Complex Systems
Shizuko Yamaguchi and Chikahito Takahashi
Agricultural and Biological Chemistry, 1984, Vol.48 (4), p1077-1081
3.Taste-Active Components in Some Foods: A Review of Japanese Research
Shinya Fuke and Shoji Konosu
Physiology & Behavior, 1991 Vol.49, p863-868
doi:10.1016/0031-9384(91)90195-T
4.Extractive Components in the Skeletal Muscle from Ten Different Species of Scombroid Fishes
Yuko Murata, Hikaru Henmi and Fujio Nishioka
Fisheries Science, 1994, Vol.60 (4), p473-478
5.Relationships between Fruit Body Compositions and Substrates in Bunashimeji, Nameko and Enokitake Mushrooms Cultivated on Sawdust Substrate Beds
Hiroko Sasaki, Yasuhiro Aoyagi, Atsuko Kasuga, Yuko Tanaka, Mutsuko Matsushita and Hideo Kawai
Nippon Shokuhin Kagaku Kogaku Kaishi, 1995, Vol.42 (7), p471-477
6.What is umami?
Shizuko Yamaguchi and Kumiko Ninomiya
Food Reviews International, 1998, Vol.14(2), p123 - 138
7.Basic properties of umami and its effects on food flavor
Shizuko Yamaguchi
Food Reviews International, 1998, Vol.14 (2), p139 - 176
8.Natural occurrence
Kumiko Ninomiya
Food Reviews International, 1998, Vol.14 (2), p177-211
doi:10.1080/87559129809541157
9.Umami taste and traditional seasonings
Yoshiko Yoshida
Food Reviews International, 1998, Vol.14 (2), p213 - 246
10.Glutamate and the Flavor of Foods
Bruce P. Halpern
Journal of Nutrition, 2000, Vol.130 (4), p910-914
11.Umami and Food Palatability
Shizuko Yamaguchi and Kumiko Ninomiya
Journal of Nutrition, 2000, Vol.130 (4), p921-926
12.Comparison of Chemical Compositions of Maitake (Grifola frondosa(Fr.) S. F. Gray)Cultivated on Logs and Sawdust Substrate.
Takeo Tabata, Yoshio Yamasaki and Tetsuya Ogura
Food Science and Technology Research, 2004, Vol.10 (1), p21-24
13.Comparison of Chemical Compositions of Shiitake (Lentinus edodes (Berk.) Sing)
Cultivated on Logs and Sawdust Substrate.
Takeo Tabata, Kazuko Tomioka, Yumiko Iwashita, Hisako Shinohara and Tetsuya Ogura
Food Science and Technology Research, 2006, Vol.12 (4), p252-255
doi:10.3136/fstr.12.252
14.Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea
Shu Kaneko, Kenji Kumazawa, Hideki Masuda, Andrea Henze and Thomas Hofmann
Journal of Agricultural and Food Chemistry, 2006, Vol.54 (7), p2688-2694
doi:10.1021/jf0525232
15.Umami Compounds Are a Determinant of the Flavor of Potato (Solanum tuberosum L.)
Wayne L. Morris, Heather A. Ross, Laurence J. M. Ducreux, John E. Bradshaw, Glenn J. Bryan and Mark A. Taylor
Journal of Agricultural and Food Chemistry, 2007, Vol.55 (23),
p9627-9633
doi:10.1021/jf0717900
16.Sources of Umami Taste in Cheddar and Swiss Cheeses
S. L. Drake, M. E. Carunchia Whetstine, M. A. Drake, P. Courtney, K. Fligner, J. Jenkins and C. Pruitt
Journal of Food Science, 2007, Vol.72 (6), pS360-S366
doi:10.1111/j.1750-3841.2007.00402.x
17.Impact of Flavor Attributes on Consumer Liking of Swiss Cheese
R. E. Liggett, M. A. Drake and J. F. Delwiche
Journal of Dairy Science, 2008, Vol.91 (2), p466-476
doi:10.3168/jds.2007-0527
18.Free amino acid production during tomato fruit ripening: a focus on l-glutamate
Augusto Sorrequieta, Gisela Ferraro, Silvana B. Boggio and Estela M. Valle
Amino Acids, 2005, Vol.38 (5), p1523-1532
doi:10.1007/s00726-009-0373-1
19.Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5’-nucleotides
S. Jinap, A. R. Ilya-Nur, S. C. Tang, P. Hajeb, K. Shahrim and M. Khairunnisak
Appetite, 2010, Vol.55 (2), p238-244
doi:10.1016/j.appet.2010.06.007
20.Molecular mechanism of the allosteric enhancement of the umami taste sensation
Ole G. Mouritsen and Himanshu Khandelia
FEBS Journal 279 (2012) P. 3112-3120 ｪ 2012
doi:10.1111/j.1742-4658.2012.08690.x
21. Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups
Toshihide Nishimura, Shingo Goto, Kyo Miura, Yukiko Takakura, Ai S. Egusa, Hidehiko Wakabayashi
Food Chemistry 196（2016）577－583
doi: 10.1016/j.foodchem.2015.09.036
1.Glutamic Acid, the Main Dietary Amino Acid, and Blood Pressure: The INTERMAP Study
(International Collaborative Study of Macronutrients, Micronutrients and Blood Pressure)
Jeremiah Stamler, Ian J. Brown, Martha L. Daviglus, Queenie Chan, Hugo Kesteloot, Hirotsugu Ueshima, Liancheng Zhao and Paul Elliott
Circulation, 2009, Vol.120 (3),
p221-228
doi:10.1161/circulationaha.108.839241
2.Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years:
findings from the Jiangsu Nutrition Study of Chinese adults
Zumin Shi, Natalie D. Luscombe-Marsh, Gary A. Wittert, Baojun Yuan, Yue Dai, Xiaoqun Pan and Anne W. Taylor
British Journal of Nutrition, 2010, Vol.104 (3),
p457-463
doi:10.1017/s0007114510000760
1.Macronutrient, mineral and trace element composition of breast milk from Japanese women
Namiko Yamawaki, Mio Yamada, Takahiro Kan-no, Tadashi Kojima, Tetsuo Kaneko and Akie Yonekubo
Journal of Trace Elements in Medicine and Biology, 2005, Vol.19 (2-3),
p171-181
doi:10.1016/j.jtemb.2005.05.001
2.A Possible Application of Monosodium Glutamate to Nutritional Care for Elderly People
Kenji Toyama, Miki Tomoe, Yuki Inoue, Akiko Sanbe and Shigeru Yamamoto
Biological & Pharmaceutical Bulletin, 2008, Vol.31 (10), p1852-1854
3.Can dietary supplementation of monosodium glutamate improve the health of the elderly?
Shigeru Yamamoto, Miki Tomoe, Kenji Toyama, Misako Kawai and Hisayuki Uneyama
American Journal of Clinical Nutrition, 2009, Vol.90 (3), p844S-849S
doi:10.3945/ajcn.2009.27462X
1.Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup
Yamamoto T, Matsuo R, Kiyomitsu Y, Kitamura R.
Brain Research. 1988 451(1-2):147-162.
2.Taste effects of 'umami' substances in hamsters as studied by electrophysiological and conditioned taste aversion techniques.
Mary A. Powers, Susan S. Schiffman, Curtis Lawson, Theodore N. Pappas and Ian L. Taylor
Physiology & Behavior, 1990, Vol.47 (6), p1295-1297
doi:10.1016/0031-9384(90)90387-J
3.The Effect of Taste on Gastric and Pancreatic Responses in Dogs
Mary A. Powers, Susan S. Schiffman, Curtis Lawson, Theodore N. Pappas and Ian L. Taylor
Physiology & Behavior, 1990, Vol.47 (6), p1295-1297
doi:10.1016/0031-9384(90)90387-J
4.Electrophysiological and behavioral studies on the taste of umami substances in the rat.
Yamamoto T, Matsuo R, Fujimoto Y, Fukunaga I, Miyasaka A, Imoto T.
Physiology & Behavior. 1991 49(5):919-925.
5.Central mechanism of umami taste perception and effect of dietary protein on the preference for amino acids and sodium chloride in rats
Kunio Torii
Food Reviews International, 1998, Vol.14 (2), p273 - 308
6.Taste Dimensions of Monosodium Glutamate (MSG) in a Food System: Role of Glutamate in Young American Subjects
James D. Lanea and Barbara G. Phillips-Butea
Physiology & Behavior, 1998, Vol.65 (1), p177-175
doi:10.1016/S0031-9384(98)00163-2
7.Analyses of taste nerve responses with special reference to possible receptor mechanisms of umami taste in the rat.
Sako N, Yamamoto T.
Neuroscience Letters. 1999 261(1-2):109-112
8.Physiological Studies on Umami Taste
Kenzo Kurihara and Makoto Kashiwayanagi
Journal of Nutrition, 2000, Vol.130 (4), p931-934
9.Gustatory information of umami substances in three major taste nerves.
Sako N, Harada S, Yamamoto T.
Physiology & Behavior. 2000 71(1-2):193-198
10.Reflex Effects of Oral, Gastrointestinal and Hepatoportal Glutamate Sensors on Vagal Nerve Activity
Akira Niijima
Journal of Nutrition, 2000, Vol.130 (4), p971-973
11.c-Fos-like immunoreactivity in the brainstem following gastric loads of various chemical solutions in rats.
Yamamoto T, Sawa K
Brain Research. 2000 866(1-2 ): 135-143.
12.A matabotropic glutamate receptor variant functions as a taste receptor
Nirupa Chaudhari, Ana Marie Landin and Stephen D. Roper
Nature Neuroscience, 2000, Vol.3 (2), p113-119
doi:10.1038/72053
13.Mammalian Sweet Taste Receptor
Greg Nelson, Mark A. Hoon, Jayaram Chandrashekar, Yifeng Zhang, Nicholas J. P. Ryba and Charles S. Zuker
Cell, 2001, Vol.106 (3), p381-390
doi:10.1016/S0092-8674(01)00451-2
14.An amino-acid taste receptor
Greg Nelson, Jayaram Chandrashekar, Mark A. Hoon, Luxin Feng, Grace Zhao, Nicholas J. P. Ryba and Charles S. Zuker
Nature, 2002 Vol.416p199-202
doi:10.1038/nature726
15.Human receptors for sweet and umami taste
Xiaodong Li, Lena Staszewski, Hong Xu, Kyle Durick, Mark Zoller and X. Elliot AdlerLi
Proceedings of the National Academy of Sciences, 2002, Vol.99 (7), p4692-4696
doi:10.1073/pnas.072090199
16.The receptors for Mammalian Sweet and Umami Taste
Grace Q. Zhao, Yifeng Zhang, Mark A. Hoon, Jayaram Chandrashekar, Isolde Erlenbach, Nicholas J.P. Ryba and Charles S. Zuker
Cell, 2003, Vol.115 (3), p255-266
doi:0.1016/S0092-8674(03)00844-4
17.Synergistic responses of the chorda tympani to mixtures of umami and sweet substances in rats.
Sako N, Tokita K, Sugimura T, Yamamoto T.
Chemical Senses. 2003 28(3):245-251.
18.Detection of Sweet and Umami Taste in the Absence of Taste Receptor T1r3
Sami Damak, Minqing Rong, Keiko Yasumatsu, Zaza Kokrashvili, Vijaya Varadarajan, Shiying Zou, Peihua Jiang, Yuzo Ninomiya and Robert F. Margolskee
Science, 2003
Vol.301p850-853
doi:10.1126/science.1087155
19.mGluR1 in the fundic glands of rat stomach
Ana San Gabriel, Takami Maekawa, Hisayuki Uneyama, Sumio Yoshie and Kunio Torii
FEBS Letters, 20076, Vol.581 (6), p1119-1123
doi:10.1016/j.febslet.2007.02.016
20.Monosodium L-glutamate added to a high-energy, high-protein liquid diet promotes gastric emptying
Hiroaki Zai, Motoyasu Kusano, Hiroko Hosaka, Yasuyuki Shimoyama, Atsuto Nagoshi, Masaki Maeda, Osamu Kawamura and Masatomo Mori
American Journal of Clinical Nutrition, 2008, Vol.89 (1),
p431-435
doi:10.3945/ajcn.2008.26180
21.Physiological role of dietary free glutamate in the food digestion
Hisayuki Uneyama, Ana San Gabriel, Misako Kawai, Miki Tomoe and Kunio Torii
Asia Pacific Journal of Clinical Nutrition, 2008S1, Vol.17 (S1), p372-375
22.Molecular mechanism for the umami taste synergism
Feng Zhang, Boris Klebansky, Richard M. Fine, Hong Xu, Alexey Pronin, Haitian Liu, Catherine Tachdjian and Xiadong Li
Proceedings of the National Academy of Sciences, 200852, Vol.105 (52),
p20930-20934
doi:10.1073/pnas.0810174106
23.Metabotropic glutamate receptor type 1 in taste tissue
Ana San Gabriel, Takami Maekawa, Hisayuki Uneyama and Kunio Torii
American Journal of Clinical Nutrition, 20093, Vol.90 (3), p743S-746S
doi:10.3945/ajcn.2009.27462I
24.Perceptual variation in umami taste and polymorphisms in TAS1R taste receptor genes
Quing-ying Chen, Suzanne Alarcon, Anilet Tharp, Osana M. Ahmed, Nelsa L. Estrella, Triffani A Greene, Joseph Rucker and Paul A. S. Breslin
American Journal of Clinical Nutrition, 2009, Vol.90 (3),
p770S-779S
doi:10.3945/ajcn.2009.27462N
25.Bilateral dopaminergic lesions in the ventral tegmental area of rats influence sucrose intake, but not umami and amino acid intake
Ryoko Shibata, Makiko Kameishi, Takashi Kondoh and Kunio Torii
Physiology & Behavior, 2009, Vol.96 (4-5), p667-674
doi:10.1016/j.physbeh.2009.01.002
26.Genetic and Molecular Basis of Individual Differences in Human Umami Taste Perception
Noriatsu Shigemura, Shinya Shirosaki, Keisuke Sanematsu, Ryusuke Yoshida and Yuzo Ninomiya
PloS ONE, 2009, Vol.4 (8), pe6717
doi:10.1371/journal.pone.0006717.g001
27.Gustatory neural responses to umami stimuli in the parabrachial nucleus of C57BL/6J mice.
Tokita K, Yamamoto T, Boughter JD Jr.
Journal of Neurophysiology. 2012 107(6):1545-1555.
doi: 10.1152/jn.00799.2011
28.Taste Preference and Nerve Response to 5#-Inosine Monophosphate Are Enhanced by Glutathione in Mice
Takashi Yamamoto, Uno Watanabe, Masako Fujimoto and Noritaka Sako
Chem. Senses 34: 809-818, 2009 doi:10.1093/chemse/bjp070