J. Mojet, J. Prescott

Year 2008 closed one hundred year anniversary of the glutamate taste description by the Japanese Prof. Kikunae Ikeda. Recent discoveries of specific glutamate (umami) receptors in both the tongue and the gastrointestinal tract of rodents and humans not only highlighted that the taste of free glutamates (named “umami”) is a basic taste category, but also pointed to potential physiological impact of free glutamate.

The proposed seminar will highlight up-to-date inter-disciplinary research on food-added glutamates. The first presentation will address the ancient use of glutamate-rich flavor enhancers, especially “garum” in the Roman Empire with a special attention to the archeological excavations in Pompeii. The following two presentations will address the sensory perception of glutamates among European subjects and their capacity to correctly identify and name the taste. The forth presentation will address consumer perception of glutamate used as a flavoring substance in modern food products.

Final presentation will be addressing recent medical breakthroughs in gastrointestinal sensing of umami substances. It appears clear now that free glutamate in food is an important signaling taste substance for efficient protein digestion and, as the most concentrated amino acid in proteins, it also plays roles in numerous physiological and metabolic functions, such as protection and maintenance of tissue within the gastrointestinal tract. These roles will be debated in the light of the sensory aspects of free glutamates.
The audience will bring from the seminar a broad up-to-date knowledge about glutamates in food and umami taste.

Moderators:

Dr. J. Mojet and Dr. J. Prescott

Speakers:

Dr. Ben Lowe (Western Oregon University, USA)
Fish sauces in the ancient Rome, a historic perspective on the use of free glutamates to enhance flavour

Dr. J. Mojet (Wageningen University, Netherland)
The use of umami taste in salt reduction

Dr. J. Prescott (Newcastle University, Australia)
Glutamate and conditioned appetitive behaviours in humans

Dr. F. Sinesio (INRA, Italy)
Sensory perception of umami among Italian subjects

Ms. Davidovitch & Ms. Corley (Analyst Co., Israel)
Consumer perception of glutamate

Dr. M. Smriga (European Committe for Umami, France)
New physiological findings on glutamate receptors in the gastrointestinal tract and their implications for glutamate use in food