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Nutritional Neuroscience
An International Journal on Nutrition, Diet and Nervous System
Volume 16, 2013 - Issue 2
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Original research papers

Oxidized arachidonic acid and hexanal enhance mouse taste perception of monosodium glutamate

Susumu YamaguchiLaboratory of Food FunctionDepartment of Food Science & Technology, Tokyo University of Marine Science & Technology, Tokyo, Japan; and Oil and Fats Laboratory, J-OIL MILLS, INC., Yokohama, Kanagawa, Japan
,
Hidenori FujiwaraOil and Fats Laboratory J-OIL MILLS, INC., Yokohama, Kanagawa, Japan; and Laboratory of Marine Biochemistry, Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
,
Ikukazu TashimaOil and Fats LaboratoryJ-OIL MILLS, INC., Yokohama, Kanagawa, Japan
&
Hideki UshioLaboratory of Food FunctionDepartment of Food Science & Technology, Tokyo University of Marine Science & Technology, Tokyo, Japan; and Laboratory of Marine Biochemistry, Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, JapanCorrespondence[email protected]
Pages 54-60 | Published online: 19 Jul 2013

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