Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition
Yiwen Zhu, Jing Liu, Yuan Liu
Abstract
The umami taste tends to indicate the presence of protein or amino acid in food. Since recent studies have revealed the determinants of individual differences in umami taste perception and behaviors, this review provides an overview of specific indications (threshold and suprathreshold intensity) of umami taste sensitivity and the corresponding psychophysical techniques. This review further discusses the genetic, sociodemographic, and individual status factors that contribute to the diversity of umami taste sensitivity. Taste perception is crucial for food-related behavior, expanding understanding of nonhealth conditions and chronic disease risk. Consequently, the authors review recent studies on the association between umami taste perception and dietary behavior, as well as the resulting health or disease. This work adds to the understanding of the relationship between taste, specifically umami taste perception, and human health, and hence may inspire future food customization and even disease-specific taste therapy.