One hundred years since the discovery of the "umami" taste from seaweed broth by Kikunae Ikeda, who transcended his time

Chem Asian J. 2011 Jul 4;6(7):1659-63. doi: 10.1002/asia.201000899. Epub 2011 Apr 5.

Author

Eiichi Nakamura¹

Affiliation

¹ Department of Chemistry, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033, Japan. nakamura@chem.s.u-tokyo.ac.jp

PMID: 21472994
DOI: 10.1002/asia.201000899

No abstract available

Publication types

Biography
Historical Article

MeSH terms

Chemistry / history*
Glutamic Acid / chemistry
Glutamic Acid / history
Glutens / chemistry
Glutens / history
History, 20th Century
Seaweed / chemistry*
Taste

Substances

Glutamic Acid
Glutens

Personal name as subject

Kikunae Ikeda