The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes
Taste is perceived as one of a combination of five sensations, sweet, sour, bitter, salty, and umami. The umami taste is best known as a savoury sensation and plays a central role in food flavour, palatability, and eating satisfaction. Umami flavour can be imparted by the presence of glutamate and i...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Published: |
Springer
2016
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/38959/ |