In mid 1980's, when reducing salt intake was recommended for health and longevity, Tada et al reported on the discovery of salty substances of peptidic nature. This discovery contradicted the previous idea that ionic tastes (salty and acid tastes and umami) are obtained solely from inorganic or organic substances with rather simple structures, and suggested that these tastes may be due to wide range of substances. We have been interested strongly in this view and wondered how different substances giving these ionic tastes, which are largely obtained by neutralized salts, are distributed.
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