Umami: A basic taste Y. Kamamura and M. R. Kare (Eds.). Pp. 649, New York, Marcel Dekker, Inc., 1986, $65.00
Umami: A basic taste Y. Kamamura and M. R. Kare (Eds.). Pp. 649, New York, Marcel Dekker, Inc., 1986, $65.00
复制标题
DOI：
10.1016/0195-6663(87)90057-2
复制
发表时间：
1987-08
期刊：
影响因子：
5.4
通讯作者：
H. Moskowitz
中科院分区：
文献类型：
--
作者：
H. Moskowitz
第 2 部分涉及味觉的发展方面，重点关注作为味觉刺激的鲜味反应。这里的论文涉及新生儿、婴儿对氨基酸风味的反应以及年轻人和老年人的风味偏好。在这些章节中，我们看到传统的感官味觉研究正在全面应用于新型味觉刺激。第 3 部分涉及不同物种的受体机制。调查领域为研究提供了一座“金块”。本节中的五篇论文只是向读者提供了可以找到的内容的样本。可以简单地理解为谷氨酸味觉受体对神经元对各种混合物的反应的反应。从某种意义上说，这一部分本身就是舌头基本感受器水平味觉研究的浓缩镜像。第四部分是本书内容最丰富的部分，介绍了七篇关于味觉心理测量分析的论文。本节确实应该更好地命名为“应用”和“心理测量方法”，因为它介绍了来自不同主题的论文。本节的论文从人类质量判断的基本方面、心理物理学/神经生理学味觉反应一直到感官分析和饮食习惯在产品开发中的应用。再次，本节呈现了当今味觉研究界现有方法多样性的镜像。第五部分，题为“生理学和行为”，包括三篇论文，涉及这些不同的主题和定性辨别、味精作为味觉几何表示中的一个点，以及“生理条件对大鼠和灵长类动物味觉的影响”。第六部分讨论大脑机制及其与鲜味的相互作用。从某种意义上说，第 6 部分延续了第 5 部分所处理的问题，以便这两部分一起形成一个更加连贯的整体。
Part 2 deals with the developmental aspects oftaste, focusing on reactions to umami as a taste stimulus. Papers here deal with neonates, reactions of infants to amino acid flavours, and flavour preferences in young and elderly people. We see in these chapters the traditional sensory taste research being applied in full flower to a new type of taste stimulus. Part 3 concerns receptor mechanisms, across various species. The areas of investigation provide a mine of “gold nuggets” for research. The five papers in this section give the reader but a sampling of what is to be found. One can go as simply as the reaction of the glutamate taste receptor to reactions of the neurons to various mixtures. In a sense, this section alone is a condensed, mirror image of taste research at the basic receptor level at the tongue. Part 4, the most extensive section of the book, presents seven papers on the psychometric analysis of the taste. This section really should be better named “applications” and “psychometric methods” because it presents papers from a diverse set of topics. Papers in this section deal from the basic aspect of human quality judgements, and psychophysical/neurophysiological taste responses all the way to the application of sensory analysis and food habits in product development. Again, this section presents a mirror image of the diversity of approaches extant in today’s taste research community.Part 5, entitled “Physiology and Behavior” comprises three papers dealing with such diverse topics and qualitative discrimination, MSG as a point in the geometrical representation of taste, and the “effect of physiological condition on taste in rats and primates”. Part 6 deals with brain mechanisms and their interface with the umami taste. In a sense, Part 6 continues the issues dealt with in Part 5 so that the two section together would form a more coherent whole.