Taste hedonics and the role of umami

被引：0
|
作者：
Prescott, J [1 ]
机构：
[1] Univ Otago, Sensory Sci Res Ctr, Dunedin, New Zealand
来源：
FOOD AUSTRALIA | 2001年 / 53卷 / 12期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The taste system provides information on nutrients and potential toxins through characteristic hedonic responses to qualities such as sweetness, bitterness and saltiness. There is now evidence that umami is also a basic taste which influences food palatability. The functional significance of this influence is uncertain. It may reflect a signal for protein, although recent evidence suggests that hedonic responses to umami may signal provision of energy.
引用
收藏
页码：550 / 554
页数：5
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