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2008•Bioscience Biotechnology and BiochemistryOpen access

L -Theanine Elicits an Umami Taste with Inosine 5′-Monophosphate

Masataka Narukawa, Kanako Morita, Yukako Hayashi

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Abstract

We investigated the taste synergy between L-theanine and the flavour enhancer, inosine 5'-monophosphate (IMP), by using a human sensory evaluation. When L-theanine was added to IMP, only the umami taste was enhanced. We then investigated this synergistic effect of L-theanine in mice by gustatory nerve recording. We confirmed the synergism between L-theanine and IMP for the umami taste.

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What this paper is about

We investigated the taste synergy between L-theanine and the flavour enhancer, inosine 5'-monophosphate (IMP), by using a human sensory evaluation. When L-theanine was added to IMP, only the umami taste was enhanced. We then investigated this synergistic effect of L-theanine in mice by gustatory nerve recording. We confirmed the synergism between L-theanine and IMP for the umami taste.

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OpenAlex reports 64 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

We investigated the taste synergy between L-theanine and the flavour enhancer, inosine 5'-monophosphate (IMP), by using a human sensory evaluation. When L-theanine was added to IMP, only the umami taste was enhanced. We then investigated this synergistic effect of L-theanine in mice by gustatory nerve recording. We confirmed the synergism between L-theanine and IMP for the umami taste.

Key concepts: Umami, Theanine, Taste, Inosine, Inosine monophosphate, Food science, Chemistry, Biochemistry

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