Specifičnosti umami okusnog doživljaja

Samodol, Ana

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undergraduate thesis

Specifičnosti umami okusnog doživljaja

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:399930

Samodol, Ana

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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APA 6th Edition

Samodol, A. (2015). Specifičnosti umami okusnog doživljaja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:399930

MLA 8th Edition

Samodol, Ana. "Specifičnosti umami okusnog doživljaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:399930

Chicago 17th Edition

Samodol, Ana. "Specifičnosti umami okusnog doživljaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:399930

Harvard

Samodol, A. (2015). 'Specifičnosti umami okusnog doživljaja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:399930

Vancouver

Samodol A. Specifičnosti umami okusnog doživljaja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:399930

IEEE

A. Samodol, "Specifičnosti umami okusnog doživljaja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:399930

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:399930

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Metadata

Title	Specifičnosti umami okusnog doživljaja
Title (english)	Characteristics of umami taste perception
Author	Ana Samodol
Mentor	Ksenija Marković (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Quality Control) (Laboratory for Food Quality Control) Zagreb
Defense date and country	2015-09-09, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Nutrition Nutritional Science
Abstract	Donedavno se smatralo kako postoje tek četiri osnovne okusne kvalitete koje uključuju slatko, slano, kiselo i gorko. Međutim, danas govorimo i o petom okusu, odnosno umami okusnom doživljaju koji još uvijek nije u potpunosti razjašnjen. Umami doživljaj važan je zbog raspoznavanja prisutnosti proteina u hrani, a doprinose mu brojni stimulansi od kojih se posebno ističu natrijev glutamat te 5'-inozin monofosfat i 5'-gvanozin monofosfat. Sinergističko djelovanje između stimulansa vrlo često rezultira jačim intenzitetom cjelokupnog okusnog doživljaja. Natrijev glutamat, koji se prirodno nalazi u mnogim namirnicama, često se dodaje u prehrambene proizvode kao aditiv. Iako natrijev glutamat kao aditiv pozitivno utječe na okusna svojstva proizvoda, u posljednje vrijeme spominju se i njegovi negativni učinci na zdravlje koji su predmet brojnih istraživanja. Stoga je cilj ovog rada, pregledom novije znanstvene literature, pojasniti dosadašnje spoznaje o umami okusnom doživljaju i sastojcima koji mu doprinose.
Abstract (english)	Until recently, it was believed that there were only four basic taste qualities, i.e. sweet, salty, sour, and bitter. However, today there is even the „fifth taste“, i.e. umami taste, which has still not been completely explained. The umami taste is important for discerning proteins in food, and it has numerous contributing stimulants, the most important among them being monosodium glutamate, 5‟ inosine monophosphate, and 5‟ guanosine monophosphate. Synergic function between the stimulants can very often result in higher intensity of the complete taste perception. Monosodium glutamate, which is natural compound in many foodstuff, is often added in dietary products as an additive. Although monosodium glutamate as an additive has a positive effect on the taste perception of a product, recently, its negative effects on health are the topic of many researches. Therefore, the aim of this thesis is to clarify former concepts about the umami taste perception and its contributing qualities by reviewing recent scientific literature.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:399930
Study programme	Title: Nutrition Study programme type: university Study level: undergraduate Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2015-12-16 10:44:08