L-Theanine Elicits an Umami Taste with Inosine 5′-Monophosphate
L-Theanine Elicits an Umami Taste with Inosine 5′-Monophosphate
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DOI：
10.1271/bbb.80328
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发表时间：
2008-11-01
影响因子：
1.6
通讯作者：
Hayashi, Yukako
中科院分区：
文献类型：
--
作者：
Narukawa, Masataka;Morita, Kanako;Hayashi, Yukako
采用人体感官评价方法，研究了L茶氨酸与风味增强剂肌苷5‘-单磷酸(IMP)之间的味道协同效应。当在IMP中加入L-茶氨酸时，只有鲜味得到改善。然后，我们通过记录小鼠的味觉神经来研究L-茶氨酸的这种协同作用。我们证实了L-茶氨酸和IMP对鲜味的协同作用。
We investigated the taste synergy between L-theanine and the flavour enhancer, inosine 5'-monophosphate (IMP), by using a human sensory evaluation. When L-theanine was added to IMP, only the umami taste was enhanced. We then investigated this synergistic effect of L-theanine in mice by gustatory nerve recording. We confirmed the synergism between L-theanine and IMP for the umami taste.