| Abstract: | This series of experiments was performed in order to evaluatethe physiological characteristics and patterns of after-tasteof various taste substances. The durations of after-taste followingmonosodium glutamate (MSG), inosine-5'-monophosphate (IMP) andguanosine-5'-monophosphate (GMP) (umami substances) were longerthan those for sucrose, NaCl, tartaric acid and quinine-HCIat concentrations corresponding to the recognition threshold.The periods of after-taste of solutions of MSG and IMP, andMSG and GMP, were longer than those for the single componentsolutions. Most subjects recognized sucrose as sweet, NaCl assalty, tartaric acid as sour and quinine-HCI as bitter, bothin terms of immediate taste and after-taste. According to thepatterns of after-taste for umami substances, the subjects weredivided into three groups. In group A, umami (appealing, savorytaste in Japanese cuisine) was the main quality of the after-tastesensation; in group B, an indefinite, equivocal taste was thecharacteristic quality of the aftertaste; and no differencewas reported in group C between the immediate taste and after-taste.These results suggest that the characteristics of after-tastefor MSG, IMP and GMP are different from those of the four basictastes. |
