@article{YU2022, 
author = {Zheng YU and Xiaotong GE and Jiahui ZHANG and Fang WANG and Xiaoyan LI and Taiang LIU and Xichang WANG},
title = {Sources and Evaluation Methods of Umami Taste in Foods},
year = {2022},
journal = {Food Science},
volume = {43},
number = {19},
pages = {338-347},
keywords = {umami, umami substances, evaluation methods, methods of obtaining umami, umami regulatory pathway},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210831-405},
doi = {10.7506/spkx1002-6630-20210831-405},
abstract = {As one of the five basic tastes, umami makes an important contribution to food taste and quality, and has received widespread attention in recent years. This article introduces readers to the umami substances in foods, including free amino acids, nucleotides, and umami peptides, summaries several evaluation methods of umami taste, including chemical analysis, artificial sensory evaluation and intelligent sensory evaluation, and outlines the physical and biological methods of obtaining umami. Furthermore, this review points out that food raw materials and processing methods can have a significant effect on umami, and proposes future directions for umami research. We expect this review to provide a reference for the research on umami substances in foods.}
}