There is a variation in umami tasting sensitivity among different individuals. The umami taste is elicited by glutamate (an amino acid) in foods. Glutamate interacts with the taste receptors and a sensation of umami is the result. There are several taste receptor genes, each gene produces a part of the taste receptor. The umami receptor is made up of two parts. It has been found that a variant SNP in one gene, TAS1R3, that produces one part of the umami receptor, may double umami tasting sensitivity. This variant is the relatively rarer T allele…

 

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January 29, 2019

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