Overview
- Provides an overview of the relationship between umami and human health
- Explores the potential of glutamate to lower salt intake, promote satiation and support healthier aging
- Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating
- This book is open access, which means that you have free and unlimited access.
Part of the book series: Food and Health (FH)
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Table of contents (9 chapters)
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Front Matter
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Back Matter
Keywords
About this book
This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition and health, however, remains underexplored.
Umami: Taste for Health provides an overview of the relationship between umami and human health. Authors explain how glutamate not only produces a characteristic oral sensation in the mouth but also functions as a signaling molecule to induce physiological responses. With the support of recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance to lower salt intake, promote satiation and support healthier aging. The text also covers practical culinary applications to increase umami flavor and practical usage of umami for promoting healthy eating.- Provides an overview of the relationship between umami and human health;
- Explores the potential of glutamate to lower salt intake, promote satiation and support healthier aging;
- Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating.
Editors and Affiliations
About the editors
Ana San Gabriel is the Senior Manager of the Science Group in the Global Communications Dept. at Ajinomoto Co., Inc. in Tokyo, Japan.
Tia M. Rains is the Vice President of Customer Engagement & Strategic Development for Ajinomoto Health & Nutrition North America, Inc. in Itasca, Illinois.
Gary Beauchamp is a Distinguish Member, Emeritus Director and President of Monell Chemical Senses Center in Philadelphia, USA.
Bibliographic Information
Book Title: Umami
Book Subtitle: Taste for Health
Editors: Ana San Gabriel, Tia M. Rains, Gary Beauchamp
Series Title: Food and Health
DOI: https://doi.org/10.1007/978-3-031-32692-9
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s) 2024
Hardcover ISBN: 978-3-031-32691-2Published: 13 September 2023
Softcover ISBN: 978-3-031-32694-3Due: 17 December 2023
eBook ISBN: 978-3-031-32692-9Published: 12 September 2023
Series ISSN: 2509-6389
Series E-ISSN: 2509-6397
Edition Number: 1
Number of Pages: XIII, 198
Number of Illustrations: 33 b/w illustrations
Topics: Food Microbiology, Food Science, Nutrition, Nutrition, Food Science