Interactions of umami with the four other basic tastes in equi-intense aqueous solutions. (June 2022)

• Record Type: Journal Article
• Authors: Wang, Sijia; Dermiki, Maria; Methven, Lisa; Kennedy, Orla B.; Cheng, Qiaofen
• Is Part Of: Food quality and preference. Volume 98(2022)
• Publication Date: 2022-06
• Subjects: Umami -- Salty -- Taste -- Mixtures -- Suppression -- Equi-intense; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2021.104503
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: Umami taste does not enhance or suppress sweet, salty, sour or bitter in equi-intense solutions. Sweet, salty, sour and bitter significantly suppress umami taste in equi-intense solutions. Sodium chloride plus glutamate tastants maintained salty and savoury taste perception.