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Article

Genetic and molecular basis of individual differences in human umami taste perception.

PloS one - 21 Aug 2009

Shigemura Noriatsu, Shirosaki Shinya, Sanematsu Keisuke, Yoshida Ryusuke, Ninomiya Yuzo

Abstract excerpt

Umami taste (corresponds to savory in English) is elicited by L-glutamate, typically as its Na salt (monosodium glutamate: MSG), and is one of five basic taste qualities that plays a key role in intake of amino acids. A particular property of umami is the synergistic potentiation of glutamate by purine nucleotide monophosphates (IMP, GMP). A heterodimer of a G protein coupled receptor, TAS1R1 and TAS1R3, is...

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Identifiers

PMID: 19696921
DOI: 10.1371/journal.pone.0006717
PMCID: PMC2725291

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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