Literature analysis in relation to research on the five basic tastes
作者： Andy Wai Kan Yeung , Thomas Hummel
关键词: Psychology 、 Web of science 、 Bibliometrics 、 Social science 、 Chemical senses 、 Umami 、 Relation (history of concept) 、 Taste (sociology)
摘要: This study aims to investigate the literature concerning five basic tastes and find out who contributed these publications, where they were published what concepts investigated.,The Web of Science was searched identify relevant articles. For each paper, full record cited references analyzed.,Sweetness received most attention, with 6,445 144,648 citations h-index 137. It followed by bitterness (5,606 publications 125,525 citations), sourness (1,841 40,696 umami (1,569 39,120 citations) saltiness (1,547 33,627 citations). Though taste had similar publication number as salty sour tastes, it highest average per (24.9). The USA, Japan, Germany England major contributors research on every taste. Chemical Senses outlet papers. Terms from titles suggested that multiple often co-investigated. Ikeda (1909) Kodama (1913) identified seminal laid foundation research.,Umami, although only added relatively late family is a highly investigated principle receives amount attention some other such saltiness.
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