All Relations between umami taste and imp
| Publication | Sentence | Publish Date | Extraction Date | Species |
|---|---|---|---|---|
| K Maehashi, M Matsuzaki, Y Yamamoto, S Udak. Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties. Bioscience, biotechnology, and biochemistry. vol 63. issue 3. 1999-06-15. PMID:10227142. | a combination of these peptides, especially 0.5% each of glu-glu, glu-val, asp-glu-glu and glu-glu-asn, with 0.02% imp produced a delicious "full" umami taste. | 1999-06-15 | 2023-08-12 | chicken |
| K Torii, T Kondoh, M Mori, T On. Hypothalamic control of amino acid appetite. Annals of the New York Academy of Sciences. vol 855. 1999-02-24. PMID:9929635. | preference for umami taste materials, such as monosodium l-glutamate (msg) and the 5'-ribonucleotides, inosine 5'-monophosphate (imp) and guanosine 5'-monophosphate (gmp), varies as a consequence of protein nutrition. | 1999-02-24 | 2023-08-12 | human |
| S Yamaguch. Basic properties of umami and effects on humans. Physiology & behavior. vol 49. issue 5. 1991-10-04. PMID:1679557. | it was also found that the taste of imp was probably caused by glutamic acid in saliva, since imp itself has no umami taste. | 1991-10-04 | 2023-08-11 | Not clear |
| S Yamaguch. Basic properties of umami and effects on humans. Physiology & behavior. vol 49. issue 5. 1991-10-04. PMID:1679557. | that is, imp enhances the umami taste of msg. | 1991-10-04 | 2023-08-11 | Not clear |