Glutamate and the UMAMI taste: sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years.
Monosodium glutamate (MSG) is used increasingly often in processed foods and in home cooking in the Western world. This substance is responsible for a pleasurable taste sensation, the Umami taste. This review covers recent developments in sensory studies of glutamate effects, and traces the Umami taste from sensory receptors on the tongue to the brain. The metabolism of glutamic acid, as revealed from recent literature, is described. A specific section is devoted to safety issues. In addition, effects of glutamic salts on nutrition and ingestive behaviours are shown to be potent. Animal and human works are treated separately, with special attention to the specific methods used in both cases. Future areas of research include further investigation of sensory physiology, role of glutamate as an excitatory substance in the brain, acquisition of food likes and impact on long-term food selection, food intake, and body weight control.
Bellisle
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INSERM U 341 and Service de Nutrition, Paris, France. bellisle@imaginet.fr
D000818:Animals; D005247:Feeding Behavior / Q000502:physiology*; D018698:Glutamic Acid / Q000378:metabolism*; D006801:Humans; D009753:Nutritive Value; D012265:Ribonucleotides / Q000378:metabolism; D012970:Sodium Glutamate / Q000378:metabolism; D013649:Taste / Q000502:physiology*; D013652:Taste Threshold / Q000502:physiology*