L-Theanine Elicits an Umami Taste with Inosine 5'-Monophosphate

Access this Article

Search this Article

Author(s)

Abstract

We investigated the taste synergy between <small>L</small>-theanine and the flavour enhancer, inosine 5′-monophosphate (IMP), by using a human sensory evaluation. When <small>L</small>-theanine was added to IMP, only the umami taste was enhanced. We then investigated this synergistic effect of <small>L</small>-theanine in mice by gustatory nerve recording. We confirmed the synergism between <small>L</small>-theanine and IMP for the umami taste.

Journal

  • Bioscience, Biotechnology, and Biochemistry

    Bioscience, Biotechnology, and Biochemistry 72(11), 3015-3017, 2008-11-23

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

References:  14

Cited by:  2

  • Suppression of Sourness by Theanine

    NARUKAWA Masataka , SASAKI Sho , KIMATA Hironobu , WATANABE Tatsuo , HAYASHI Yukako

    Food Science and Technology Research 16(5), 487-492, 2010-09-01

    J-STAGE  References (14)

  • Taste modifying effect of Theanine  [in Japanese]

    HAYASHI Yukako , SASAKI Sho , KIMATA Hironobu , WATANABE Tatsuo , NARUKAWA Masataka

    The Japanese journal of taste and smell research 17(3), 339-342, 2010-12-01

    References (9)

Codes

  • NII Article ID (NAID)
    10027534323
  • NII NACSIS-CAT ID (NCID)
    AA10824164
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    09168451
  • NDL Article ID
    9724142
  • NDL Source Classification
    ZR7(科学技術--農林水産--農産) // ZR2(科学技術--生物学--生化学) // ZP1(科学技術--化学・化学工業)
  • NDL Call No.
    Z53-G223
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
Page Top