@article{LIU2022, 
author = {Yuan LIU and Yiwen ZHU and Mingyang LI and Ninglong ZHANG and Wenli WANG},
title = {Hot Topics in Umami Research: Controversy and Function},
year = {2022},
journal = {Food Science},
volume = {43},
number = {19},
pages = {8-16},
keywords = {safety, function, umami, controversy, hot topic},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220517-234},
doi = {10.7506/spkx1002-6630-20220517-234},
abstract = {As one of the five basic tastes, umami signals the intake of nitrogenous nutrients such as protein or/and L-amino acids. It also assumes a dual role in flavoring and physiological function regulation, providing a pleasant taste experience and psychological enjoyment. Although the science of umami has been developed for over a century, controversies about the taste of umami (umami peptides) and the safety of umami still exist among the public. Therefore, this review summarizes the recent progress in research on the sensory descriptions of umami and umami peptides, the safety of monosodium glutamate as a representative of umami substances, and the function of umami. Moreover, this review describes the broad and narrow definitions of umami, the taste multiplicity of umami peptides and its influential factors, and affirms the role of umami taste in daily intake safety and appetite regulation. We expect this review to provide a reference for research on the umami taste of food.}
}