{"id":"https://openalex.org/W2374044650","doi":null,"title":"On the Taste of Umami and Choice of Umami Substance","display_name":"On the Taste of Umami and Choice of Umami Substance","publication_year":2013,"publication_date":"2013-01-01","ids":{"openalex":"https://openalex.org/W2374044650","mag":"2374044650"},"language":"en","primary_location":{"id":"mag:2374044650","doi":null,"is_oa":false,"landing_page_url":"https://en.cnki.com.cn/Article_en/CJFDTOTAL-SCPR201305008.htm","pdf_url":null,"source":{"id":"https://openalex.org/S2764600928","display_name":"Journal of Sichuan Higher Institute of Cuisine","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Journal of Sichuan Higher Institute of Cuisine","raw_type":null},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5063711605","display_name":"Zhan Kang","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I4210110849","display_name":"Sichuan Tourism University","ror":"https://ror.org/018rwb805","country_code":"CN","type":"education","lineage":["https://openalex.org/I4210110849"]}],"countries":["CN"],"is_corresponding":true,"raw_author_name":"Zhan Kang","raw_affiliation_strings":["Sichuan Tourism University"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Sichuan Tourism University","institution_ids":["https://openalex.org/I4210110849"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":["https://openalex.org/A5063711605"],"corresponding_institution_ids":["https://openalex.org/I4210110849"],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":0,"citation_normalized_percentile":{"value":0.33195271,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":null,"biblio":{"volume":null,"issue":null,"first_page":null,"last_page":null},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T11584","display_name":"Biochemical Analysis and Sensing Techniques","score":0.9951000213623047,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T11584","display_name":"Biochemical Analysis and Sensing Techniques","score":0.9951000213623047,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.002400000113993883,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T11925","display_name":"Culinary Culture and Tourism","score":0.0008999999845400453,"subfield":{"id":"https://openalex.org/subfields/1409","display_name":"Tourism, Leisure and Hospitality Management"},"field":{"id":"https://openalex.org/fields/14","display_name":"Business, Management and Accounting"},"domain":{"id":"https://openalex.org/domains/2","display_name":"Social Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/umami-taste","display_name":"umami taste","score":0.8650000095367432},{"id":"https://openalex.org/keywords/taste-interaction","display_name":"taste interaction","score":0.7239999771118164},{"id":"https://openalex.org/keywords/natural-food-ingredients","display_name":"natural food ingredients","score":0.7639999985694885}],"concepts":[{"id":"https://openalex.org/C2776946002","wikidata":"https://www.wikidata.org/wiki/Q202637","display_name":"Umami","level":3,"score":0.9984301328659058},{"id":"https://openalex.org/C8868529","wikidata":"https://www.wikidata.org/wiki/Q124794","display_name":"Taste","level":2,"score":0.9135687351226807},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.5186954736709595},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.43752825260162354},{"id":"https://openalex.org/C183696295","wikidata":"https://www.wikidata.org/wiki/Q2487696","display_name":"Biochemical engineering","level":1,"score":0.3718331456184387},{"id":"https://openalex.org/C127413603","wikidata":"https://www.wikidata.org/wiki/Q11023","display_name":"Engineering","level":0,"score":0.1434219777584076}],"mesh":[],"locations_count":1,"locations":[{"id":"mag:2374044650","doi":null,"is_oa":false,"landing_page_url":"https://en.cnki.com.cn/Article_en/CJFDTOTAL-SCPR201305008.htm","pdf_url":null,"source":{"id":"https://openalex.org/S2764600928","display_name":"Journal of Sichuan Higher Institute of Cuisine","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Journal of Sichuan Higher Institute of Cuisine","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W2499284702","https://openalex.org/W2495245455","https://openalex.org/W3013563431","https://openalex.org/W2365866241","https://openalex.org/W2389039840","https://openalex.org/W4249434474","https://openalex.org/W4317355159","https://openalex.org/W189753577","https://openalex.org/W1549118726","https://openalex.org/W4254788238"],"abstract_inverted_index":{"This":[0],"paper":[1],"explores":[2],"the":[3,28],"features":[4],"of":[5,30],"umami":[6,31],"taste,its":[7],"sources,its":[8],"interaction":[9],"with":[10],"other":[11],"substances,and":[12],"its":[13],"culinary":[14],"characteristics":[15],"in":[16],"order":[17],"to":[18,26],"provide":[19],"reference":[20],"for":[21,33],"using":[22],"natural":[23],"food":[24],"ingredients":[25],"create":[27],"taste":[29],"and":[32],"promoting":[34],"environment-friendly":[35],"cuisine.":[36]},"counts_by_year":[],"updated_date":"2025-10-10T17:16:08.811792","created_date":"2016-06-24T00:00:00"}