File Download
There are no files associated with this item.
Links for fulltext
(May Require Subscription)
- Publisher Website: 10.1108/NFS-03-2019-0077
- Scopus: eid_2-s2.0-85068931737
- WOS: WOS:000508481400001
- Find via
Supplementary
- Citations:
- Appears in Collections:
Article: Literature analysis in relation to research on the five basic tastes
Title | Literature analysis in relation to research on the five basic tastes |
---|---|
Authors | |
Keywords | Bibliometrics Bitter Salty Sour Sweet |
Issue Date | 2019 |
Publisher | Bentham Science Publishers Ltd. The Journal's web site is located at http://www.bentham.org/cnf/index.htm |
Citation | Current Nutrition & Food Science, 2019, v. 50 n. 1, p. 34-46 How to Cite? |
Abstract | Purpose:
This study aims to investigate the literature concerning the five basic tastes and find out who contributed to these publications, where they were published and what concepts were investigated.
Design/methodology/approach:
The Web of Science was searched to identify the relevant articles. For each paper, the full record and cited references were analyzed.
Findings:
Sweetness received the most attention, with 6,445 publications, 144,648 citations and h-index of 137. It was followed by bitterness (5,606 publications and 125,525 citations), sourness (1,841 publications and 40,696 citations), umami (1,569 publications and 39,120 citations) and saltiness (1,547 publications and 33,627 citations). Though umami taste had similar publication number as salty and sour tastes, it had the highest number of average citations per publication (24.9). The USA, Japan, Germany and England were major contributors to research on every basic taste. Chemical Senses was the major outlet of taste papers. Terms from the titles suggested that multiple tastes were often co-investigated. Ikeda (1909) and Kodama (1913) were identified as the seminal references that laid the foundation of umami research.
Originality/value:
Umami, although only added relatively late to the family of basic tastes, is a highly investigated principle that receives similar amount of attention as some other basic tastes, such as sourness and saltiness. |
Persistent Identifier | http://hdl.handle.net/10722/280964 |
ISSN | 2020 SCImago Journal Rankings: 0.221 |
ISI Accession Number ID |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yeung, AWK | - |
dc.contributor.author | Hummel, T | - |
dc.date.accessioned | 2020-02-25T07:43:21Z | - |
dc.date.available | 2020-02-25T07:43:21Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Current Nutrition & Food Science, 2019, v. 50 n. 1, p. 34-46 | - |
dc.identifier.issn | 1573-4013 | - |
dc.identifier.uri | http://hdl.handle.net/10722/280964 | - |
dc.description.abstract | Purpose: This study aims to investigate the literature concerning the five basic tastes and find out who contributed to these publications, where they were published and what concepts were investigated. Design/methodology/approach: The Web of Science was searched to identify the relevant articles. For each paper, the full record and cited references were analyzed. Findings: Sweetness received the most attention, with 6,445 publications, 144,648 citations and h-index of 137. It was followed by bitterness (5,606 publications and 125,525 citations), sourness (1,841 publications and 40,696 citations), umami (1,569 publications and 39,120 citations) and saltiness (1,547 publications and 33,627 citations). Though umami taste had similar publication number as salty and sour tastes, it had the highest number of average citations per publication (24.9). The USA, Japan, Germany and England were major contributors to research on every basic taste. Chemical Senses was the major outlet of taste papers. Terms from the titles suggested that multiple tastes were often co-investigated. Ikeda (1909) and Kodama (1913) were identified as the seminal references that laid the foundation of umami research. Originality/value: Umami, although only added relatively late to the family of basic tastes, is a highly investigated principle that receives similar amount of attention as some other basic tastes, such as sourness and saltiness. | - |
dc.language | eng | - |
dc.publisher | Bentham Science Publishers Ltd. The Journal's web site is located at http://www.bentham.org/cnf/index.htm | - |
dc.relation.ispartof | Current Nutrition & Food Science | - |
dc.subject | Bibliometrics | - |
dc.subject | Bitter | - |
dc.subject | Salty | - |
dc.subject | Sour | - |
dc.subject | Sweet | - |
dc.title | Literature analysis in relation to research on the five basic tastes | - |
dc.type | Article | - |
dc.identifier.email | Yeung, AWK: ndyeung@hku.hk | - |
dc.identifier.authority | Yeung, AWK=rp02143 | - |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1108/NFS-03-2019-0077 | - |
dc.identifier.scopus | eid_2-s2.0-85068931737 | - |
dc.identifier.hkuros | 309240 | - |
dc.identifier.volume | 50 | - |
dc.identifier.issue | 1 | - |
dc.identifier.spage | 34 | - |
dc.identifier.epage | 46 | - |
dc.identifier.isi | WOS:000508481400001 | - |
dc.publisher.place | Netherlands | - |
dc.identifier.issnl | 1573-4013 | - |