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Contact: Nick Zagorski
American Society for Biochemistry and Molecular Biology
Caption: Kokumi taste foods contain various compounds that have no taste themselves, but can enhance the basic sweet, salty and umami taste sensation they co-exist with. Kokumi compounds, such as calcium, protamine (found in milt), L-histidine (an amino acid) and glutathione (found in yeast extract) have now been shown to activate calcium-sensing channels in humans.
Credit: Ajinomoto Co. Inc.
Usage Restrictions: None
Related news release: A role for calcium in taste perception