Academic Papers

Academic Papers

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. Food and Nutrition Science

  • 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

2. Epidemiological Science

  • 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

3. Clinical Science

  • 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

4. Basic Science

  • 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