Art

J-GLOBAL ID：200902207289893453   Reference number：08A1180765

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

L-テアニンはイノシン5′-モノホスファートによる旨味を引き出す

Author (4)： NARUKAWA Masataka (Graduate School of Agriculture, Kyoto Univ.) ,  NARUKAWA Masataka (Graduate School of Nutritional and Environmental Sciences, Global COE Program, Univ. of Shizuoka) ,  MORITA Kanako (Graduate School of Agriculture, Kyoto Univ.) ,  HAYASHI Yukako (Graduate School of Agriculture, Kyoto Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 72  Issue： 11  Page： 3015-3017 (J-STAGE)  Publication year： 2008 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *umami ,  sensory test ,  synergism ,  sense of taste ,  *amino acid ,  purine nucleotide ,  ribonucleotide ,  aliphatic amine ,  aliphatic carboxylic acid ,  carboxamide ,  dicarboxylic acid

JST classification (1)： Food chemistry,nutritional value  (FJ01020J)

Substance index (2)： IMP ,  Theanine

Reference (14)：

• 1) Sakato, Y., The chemical constituents of tea; III. A new amide theanine. Nippon Nôgeikagaku Kaishi (in Japanese), 23, 262–267 (1949).
• 2) Yamaguchi, S., The umami taste. In “Food Taste Chemistry,” ed. Boudreau, J. C., American Chemical Society, Washington, DC, pp. 35–51 (1979).
• 3) Green, B. G., Shaffer, G., and Gilmore, M., Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties. Chem. Senses, 18, 683–702 (1993).
• 4) Finger, A., Kuhr, S., and Engelhardt, U. H., Chromatography of tea constituents. J. Chromatogr., 624, 293–315 (1992).
• 5) Wickremasinghe, R. L., Tea (in food research). Adv. Food Res., 24, 229–286 (1978).

Terms in the title (4)： L-テアニン ,  イノシン ,  ホスファート ,  旨味