1985年5月4日
| Tuesday, October8 | ||
| 08:30 | OPENING ADDRESS Dr. Yojiro Kawamura Dr. Morley R. Kare |
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| 09:00 | A. GENERAL CONCEPT Chairmen: Dr. B.P. Halpern and Dr. K. Kurihara |
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| A-1 | Recent Progress in Taste Receptor Mechanism Kenzo Kurihara |
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| A-2 | Fundamental Properties of Umami in Human Taste Sensation Shizuko Yamaguchi |
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| A-3 | The Umami Taste Concept: Implications for the Dogma of Four Basic Tastes Michael O’Mahony and Rie Ishii |
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| 11:50～13:00 Lunch Break | ||
| 13:00 | B. UMAMI IN INFANT & AGED Chairmen: Dr. Y. Oomura and Dr. M.R. Kare |
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| B-1 | What the Neonate Infant can tell us about Umami Jocob E. Steiner |
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| B-2 | Dietary Status and Sensory Response to Amino Acid Flavor in Humans Gary K. Beauchamp，Martha Vazquez G. and Paul B. Pearson |
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| B-3 | Taste Preference for MSG and Casein Hydrolysate in Young and Elderly Persons Claire Murphy |
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| 15:00～15:20 Coffee Break | ||
| 15:20 | C. RECEPTOR MECHANISM Chairmen: Dr. K. Kurihara and Dr. H.J. Grill |
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| C-1 | Cellular-Molecular Basis of Synergism in Glutamate Taste Robert H. Cagan |
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| C-2 | Structure, Chirality and Solution Properties of Glutamates in Relation to Taste Gordon G. Birch |
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| C-3 | Multiplicity of Taste Receptor Mechanisms for Amino Acids in the Carp Takayuki Marui, Shuitsu Harada and Yasuo Kasahara |
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| C-4 | Mammalian Neural Taste Responses to Amino Acids and Nucleotides James C. Boudreau |
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| C-5 | Mechanism of Synergism between Amino Acids and 5′-Nucleotides in Rat Taste Receptors Kiyonori Yoshii |
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| 18:45～19:15 General Discussion | ||
| Wednesday, October 9 | ||
| 14:00 | D. FOOD & TASTE Chairmen: Dr. M.R. Kare and Dr. H. Kato |
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| D-1 | Role of Extractive Components of Boiled Crab in Producing the Characteristic Flavor Shoji Konosu，Tetsuhito Hayashi and Katsumi Yamaguchi |
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| D-2 | 0rganoleptic Properties of Umami Substances Joseph A. Maga |
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| D-3 | Psychophysical and Neurophysiological Taste Response to Glutamate Susan S. Schiffman and James M. Gill |
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| 16:00～16:20 Coffee Break | ||
| D-4 | Taste Components and Conditoning of Beer, Pork and Chicken Hiromichi Kato and Toshihide Nishimura |
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| D-5 | Use of Sensory Evaluation and Food Habits Data in Product Development Herbert L. Meiselman |
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| D-6 | Human Judgments of MSG Tastes: Quality and Reaction Times Bruce P. Halpern |
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| 18:20～18:50 General Discussion | ||
| Thursday, October 1O | ||
| 08:30 | E. PHYSIOLOGY & BEHAVIOR Chairmen: Dr. Y. Kawamura and Dr. M. 0’Mahony |
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| E-1 | Qualitative Discrimination among “Umami” and the Four Basic Taste Substances in Mice Yuzo Ninomiya and Masaya Funakoshi |
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| E-2 | MSG as One of the Sensitivities within a Continuous Taste Space: Electrophysiological and Psychophysical Studies Annick Faurion |
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| E-3 | The Effect of Physiological Condition on Taste in Rats and Primates Thomas R. Scott |
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| 10:30 | F. BRAIN Chairmen: Dr. M. 0’Mahony and Dr. Y. Kawamura |
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| F-1 | Studies on Responses of Cortical Taste Neurons to Umami Substances Takashi Yamamoto, Katsuya Asai and Yojiro Kawamura |
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| F-2 | 0ral Stimulatory Effects of Amino Acids on 2 Measures of Ingestive Behavior Harvey J. Grill and Francis W. Flynn |
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| F-3 | Modulation of the Prefrontal and Hypothalamic Activity by Chemical Senses in Chronic Monkey Yutaka Oomura |
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| 14:00 | G. NUTRITION & PHYSIOLOGY Chairmen: Dr. S. Kimura and Dr. M.R. Kare |
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| G-1 | Biochemical Mechanism of Umami Taste Perception and Effect of Dietary Protein on the Taste Preference for Amino Acids and Sodium Chloride in Rats Kunio Torii, T. Mimura and Y. Yugari |
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| G-2 | The effect of Amino Acids and Protein on Dietary Choice Philip M-B Leung and Quinton R. Rogers |
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| G-3 | Effects of Dietary Protein Level and Umami on Taste Preference for Sodium Chloride Shuichi Kimura，Y. Yokomukai and M. Komai |
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| 16:00～16:50 General Discussion | ||
| 16:50 H. REVIEW | ||
| H-1 | Review Bruce P. Halpern |
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| 17:30 CLOSE OF SYMPOSIUM | ||