| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2014: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2013: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Outline of Final Research Achievements |
Umami-rich foods are often accompanied by characteristic odors. Early experience to these foods may be needed to get used to them. To address this notion scientifically, weanling rats were used for the conditioned flavor preference (CFP) paradigm. In the acquisition session, they consumed water with a flavor (cherry or grape) and either one of the umami substances (0.05M MSG, 0.01M IMP or a mixture of 0.05M MSG and 0.01M IMP) with another flavor (grape or cherry). The weanling rats failed to acquire flavor preferences when either MSG or IMP was paired. When the mixture was used, they acquired CFPs which maintained to adulthood at the age of 20 weeks. Synergistically increased umami taste may be responsible for this long-lasting CFP. The present findings may be applicable to humans such that early exposure to foods with synergy of umami is important in later preferences for flavors of the umami-rich foods.
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