scholarly journals Deviation in Astringent and Umami Taste Intensity Values of Leaf-type Green Tea Using Taste Sensor System in Interlaboratory Trial

2017 ◽  
Vol 64 (2) ◽  
pp. 74-80
Author(s):  
Tomomi Ujihara ◽  
Nobuyuki Hayashi ◽  
Ronggang Chen ◽  
Masaaki Habara ◽  
Hidekazu Ikezaki
Keyword(s):  
Green Tea ◽  
Sensor System ◽  
Taste Intensity ◽  
Leaf Type ◽  
Umami Taste ◽  
Interlaboratory Trial ◽  
Taste Sensor

Evaluation of the Umami Taste Intensity of Green Tea by a Taste Sensor

2008 ◽  
Vol 56 (16) ◽  
pp. 7384-7387 ◽  
Author(s):  
Nobuyuki Hayashi ◽  
Roggang Chen ◽  
Hidekazu Ikezaki ◽  
Tomomi Ujihara
Keyword(s):  
Green Tea ◽  
Taste Intensity ◽  
Umami Taste ◽  
Taste Sensor

scholarly journals Objective Evaluation of Astringent and Umami Taste Intensities of Matcha using a Taste Sensor System

2013 ◽  
Vol 19 (6) ◽  
pp. 1099-1105 ◽  
Author(s):  
Tomomi UJIHARA ◽  
Nobuyuki HAYASHI ◽  
Hidekazu IKEZAKI
Keyword(s):  
Objective Evaluation ◽  
Sensor System ◽  
Umami Taste ◽  
Taste Sensor

Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System

2006 ◽  
Vol 70 (3) ◽  
pp. 626-631 ◽  
Author(s):  
Nobuyuki HAYASHI ◽  
Ronggang CHEN ◽  
Hidekazu IKEZAKI ◽  
Shinya YAMAGUCHI ◽  
Daisuke MARUYAMA ◽  
...  
Keyword(s):  
Green Tea ◽  
Sensor System ◽  
Tea Infusion ◽  
Taste Sensor

scholarly journals Umami Taste of "Gyokuro" High Grade Green Tea.

2002 ◽  
pp. 91-94
Author(s):  
Hideki HORIE ◽  
Tomomi UJIHARA ◽  
Katsunori KOHATA
Keyword(s):  
Green Tea ◽  
High Grade ◽  
Umami Taste

scholarly journals Sweet and Umami Taste Perception Differs with Habitual Exercise in Males

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 155 ◽  
Author(s):  
Emma Feeney ◽  
Laura Leacy ◽  
Mark O’Kelly ◽  
Niamh Leacy ◽  
Abbie Phelan ◽  
...  
Keyword(s):  
Food Intake ◽  
Eating Behaviour ◽  
Sweet Taste ◽  
Taste Perception ◽  
Taste Intensity ◽  
High Concentration ◽  
Umami Taste ◽  
Perceived Intensity ◽  
Low Concentrations ◽  
Habitual Exercise

Taste is influenced by several factors. However, whether habitual exercise level is associated with differences in taste perception has received little investigation. The aim of this study was to determine if habitual exercise is associated with differences in taste perception in men. Active (n = 16) and inactive (n = 14) males, between ages 18–55, underwent two days of sensory testing, using prototypical taste stimuli of high and low concentrations for sweet, salt, bitter, sour, umami, and carbohydrate (maltodextrin). Mean perceived intensity and hedonic ratings were recorded. Eating behaviour was assessed by the three factor eating questionnaire and food intake by EPIC food frequency questionnaire (FFQ). There were moderate to large differences between the two groups in perceived intensity for sweet taste at the high concentration and umami taste at both high and low concentrations, with active males recording a higher perceived intensity (p < 0.05 for all). The active group also recorded a greater dislike for umami low and carbohydrate low concentration (p < 0.01). Salt, bitter and sour perception did not significantly differ between the two groups. FFQ analysis showed no difference in % energy from macronutrients between the groups. Eating behaviour traits correlated with sweet taste intensity and umami taste liking, independent of activity status. Results indicated that sweet and umami taste perception differ in active compared to inactive males. Habitual exercise level should be considered in taste perception research and in product development. Whether differences in taste perception could be one factor influencing food intake and thus energy balance with habitual exercise warrants further investigation.

scholarly journals Kokumi Taste Active Peptides Modulate Salt and Umami Taste

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1198 ◽  
Author(s):  
Mee-Ra Rhyu ◽  
Ah-Young Song ◽  
Eun-Young Kim ◽  
Hee-Jin Son ◽  
Yiseul Kim ◽  
...  
Keyword(s):  
Synergistic Effects ◽  
Human Subjects ◽  
Underlying Mechanism ◽  
Soy Sauce ◽  
Na Channel ◽  
Taste Intensity ◽  
Maximum Increase ◽  
Salt Taste ◽  
Umami Taste ◽  
Peptide Fraction

Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500–10,000 Da) isolated from mature (FIIm) and immature (FIIim) Ganjang, a typical Korean soy sauce, on salt and umami taste responses in humans and rodents. Only FIIm (0.1–1.0%) produced a biphasic effect in rat chorda tympani (CT) taste nerve responses to lingual stimulation with 100 mM NaCl + 5 μM benzamil, a specific epithelial Na+ channel blocker. Both elevated temperature (42 °C) and FIIm produced synergistic effects on the NaCl + benzamil CT response. At 0.5% FIIm produced the maximum increase in rat CT response to NaCl + benzamil, and enhanced salt taste intensity in human subjects. At 2.5% FIIm enhanced rat CT response to glutamate that was equivalent to the enhancement observed with 1 mM IMP. In human subjects, 0.3% FIIm produced enhancement of umami taste. These results suggest that FIIm modulates amiloride-insensitive salt taste and umami taste at different concentration ranges in rats and humans.

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