The Effect of Temperature on Umami Taste

Area of Science:

• Sensory Science
• Human Taste Perception
• Food Chemistry

Background:

• The influence of temperature on human umami taste perception remains largely unexplored.
• Umami taste, mediated by glutamate receptors, is crucial for flavor profiles in many foods.

Purpose of the Study:

• To investigate the effect of temperature on the umami taste intensity and adaptation of monopotassium glutamate (MPG) and monosodium glutamate (MSG).
• To examine how temperature influences the salty taste perception of MPG and MSG.
• To explore the role of the hT1R1-hT1R3 glutamate receptor in temperature-dependent taste modulation.

Main Methods:

• Three experiments measuring umami and salty taste perception of MPG and MSG at temperatures ranging from 10 °C to 37 °C.
• Taste stimuli were applied to the tongue tip and assessed in the whole mouth.
• The T1R3 inhibitor lactisole was used to probe receptor involvement.

Main Results:

• Cooling solutions (10 °C) reduced umami taste intensity for both MPG and MSG, particularly on the tongue tip.
• Contrary to umami, cooling significantly increased the salty taste perception of both MPG and MSG.
• Temperature effects on umami taste varied between tongue tip and whole mouth presentation.
• Lactisole did not inhibit MPG-induced umami taste across tested temperatures.

Conclusions:

• Temperature modulates human sensitivity to both umami and salty tastes of glutamates, acting in opposing directions.
• The magnitude of temperature effects on taste perception differs based on the specific taste stimulus and tasting method (tongue tip vs. whole mouth).
• Findings highlight the complex interplay between temperature and taste receptor function in flavor perception.