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ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Special Issue Article

Assessment of Umami Taste Sensitivity

Shizuko Satoh-Kuriwada1*, Misako Kawai2, Noriakishoji1, Yuki Sekine2, Hisayuki Uneyama2 and Takashi Sasano1

1Division of Oral Diagnosis, Department of Oral Medicine and Surgery, Tohoku University Graduate School of Dentistry, 4-1 Seiryo-machi, Aoba-ku, Sendai 980-8575, Japan

2Institute for Innovation, Ajimonoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki 210-8681, Japan

*Corresponding Author:
Shizuko Satoh-Kuriwada
Division of Oral Diagnosis, Department of Oral Medicine and Surgery
Tohoku University Graduate School of Dentistry
4-1 Seiryo-machi, Aoba-ku, Sendai 980-8575, Japan
Tel: +81-22-717-8390
Fax: +81-22-717-8393
E-mail: [email protected]

Received date: May 04, 2012; Accepted date: June 23, 2012; Published date: June 28, 2012

Citation: Satoh-Kuriwada S, Kawai M, Noriakishoji, Sekine Y, Uneyama H, et al. (2012) Assessment of Umami Taste Sensitivity. J Nutr Food Sci S10:003. doi: 10.4172/2155-9600.S10-003

Copyright: © 2012 Satoh-Kuriwada S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Patients with gustatory disorders often complain of persistent impairment of umami taste, a synonym for savory or broth-like flavor, even after the recovery of the other four basic taste sensations (sweet, salty, sour, and bitter). Umami taste is important for maintaining not only the quality of life but also good health, and therefore, it seems important to assess and treat the impairment of umami taste perception. At present, however, there is no clinical test for umami taste, even though tests for the other four basic tastes have been widely used in quantitative gustometry. We have developed a new method to clinically assess the sensitivity of umami taste using a filter paper disc (FPD) with monosodium glutamate (MSG) as the prototype umami substance. We found that some elderly patients complained only of the loss of umami taste sensation, whereas the sensation of the other four basic tastes (sweet, salty, sour, and bitter) was normal. Those patients without normal umami taste sensitivity were all over 65 years old, and complained of appetite and weight loss, resulting in poor general health. After treatment, their umami taste threshold recovered, and they regained appetite and weight.

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