Umami as an 'alimentary' taste. A new perspective on taste classification

Hartley, Isabella E., Liem, Djin Gie and Keast, Russell 2019, Umami as an 'alimentary' taste. A new perspective on taste classification, Nutrients, vol. 11, no. 1, pp. 1-18, doi: 10.3390/nu11010182.

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Title Umami as an 'alimentary' taste. A new perspective on taste classification
Author(s) Hartley, Isabella E.
Liem, Djin GieORCID iD for Liem, Djin Gie orcid.org/0000-0002-6619-6101
Keast, RussellORCID iD for Keast, Russell orcid.org/0000-0003-2147-7687
Journal name Nutrients
Volume number 11
Issue number 1
Article ID 182
Start page 1
End page 18
Total pages 18
Publisher MDPI
Place of publication Basel, Switzerland
Publication date 2019-01-16
ISSN 2072-6643
Keyword(s) basic tastes
taste
taste reception
umami
Choice Behavior
Diet
Food
Food Preferences
Humans
Taste Buds
Taste Perception
Science & Technology
Life Sciences & Biomedicine
Nutrition & Dietetics
GLUTAMYL-VALYL-GLYCINE
MONOSODIUM GLUTAMATE
BITTER TASTE
MICE LACKING
AMINO-ACIDS
FOOD-INTAKE
RECEPTORS
SWEET
SENSITIVITY
RESPONSES
Language eng
DOI 10.3390/nu11010182
Field of Research 1111 Nutrition and Dietetics
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Persistent URL http://hdl.handle.net/10536/DRO/DU:30117192

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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