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Amino acids are known to elicit complex taste, but most human psychophysical studies on the taste of amino acids have focused on a single basic taste, such as umami (savory) taste, sweetness, or bitterness. In this study, we addressed the potential relationship between the structure and the taste properties of amino acids by measuring the human gustatory intensity and quality in response to aqueous...
OKIYAMA, A. AND G. K. BEAUCHAMP. Taste dimensions of monosodium glutamate (MSG) in a food system: role of glutamate in young American subjects. PHYSIOL BEHAV 65(1) 177-181, 1998.-Freshly cooked chicken broth was prepared with several concentrations (0.06-0.32 M) of added NaCl. In the first study, subjects were presented with pairs of samples, each having the same concentration of NaCl (salt) but one...
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