Natural food and beverage flavour enhancers - Natural Food Additives, Ingredients and Flavourings - page 97

WEIR GSD ( 1992 ), ' Proteins as a source of fl avour ', in Hudson BJF (ed.), Biochemistry of
Food Proteins , Elsevier Applied Science , London , pp. 363 - 395 .
WU Y - F G and CADWALLADER KR (2002), 'Characterisation of the aroma of a meatlike
process fl avouring from Soyabean-based enzyme-hydrolysed vegetable protein', J.
Agric. Food Chem. , 50 ( 10 ) 2900 - 2907 .
YAMAGUCHI S and KIMIZUKA A (1979), 'Psychometric studies on the taste of monosodium
glutamate ', in Filer LJ , Garattini S , Kare MR , Reynolds AR and Wurtman RJ (eds.).,
Glutamic Acid: Advances in Biochemistry and Physiology , Raven Press , New York ,
pp. 35 - 54 .
YAMAGUCHI S , YOSHIKAWA T , IKEDA S and NINOMIYA T ( 1971 ), ' Measurement of the relative
taste intensity of some a-amino acid and 5′-nucleotides ', J. Food Sci. , 36 , 846 - 849 .
YANG J - H , LIN H - C and MAUB J - L ( 2001 ), ' Non-volatile taste components of several
commercial mushrooms', Food Chem. , 72 , 465 - 471 .
YOSHIDA Y ( 1998 ), ' Umami taste and traditional seasonings ', Food Rev. Int. , 14 , 213 - 246 .
ZHANG F , KLEBANSKY B , FINE RM , XU H , PRONIN A et al. ( 2008 ), ' Molecular mechanism for
the umami taste synergism', Proc. Natl. Acad. Sci. U.S.A. , 106 ( 52 ) 20930 - 20934 .
￿ ￿ ￿ ￿ ￿