Umami

Umami

Soy sauce, a source of umami

Ripe tomatoes, rich in umami

Umami-rich snacks

Kikunae Ikeda, who identified umami

Dried anchovies, a traditional umami source

Umami is one of the five basic tastes, alongside sweet, sour, bitter, and salty. It is often described as a savory or "meaty" flavor. The term "umami" is a Japanese word that translates to "pleasant savory taste."

Discovery

The concept of umami was first identified by Kikunae Ikeda, a Japanese chemist, in 1908. Ikeda was intrigued by the distinct taste of kombu, a type of seaweed used in Japanese cooking. He isolated monosodium glutamate (MSG) as the compound responsible for this unique taste. Ikeda's discovery led to the commercial production of MSG as a flavor enhancer.

Sources of Umami

Umami is primarily associated with foods that contain high levels of glutamate, an amino acid. Common sources of umami include:

• Soy sauce: A fermented condiment made from soybeans, wheat, and salt.
• Tomatoes: Particularly ripe tomatoes, which are rich in glutamates.
• Aged cheeses: Such as Parmesan, which develop umami flavors during the aging process.
• Fermented products: Including fish sauce and miso.
• Meats: Especially cured meats like prosciutto and bacon.
• Seafood: Such as anchovies and sardines.

Scientific Basis

The umami taste is detected by specific receptors on the tongue, primarily the T1R1 and T1R3 receptors. These receptors respond to the presence of glutamate and certain nucleotides, such as inosinate and guanylate, which can enhance the umami taste.

Culinary Applications

Umami plays a crucial role in enhancing the flavor profile of dishes. Chefs often use umami-rich ingredients to add depth and complexity to their creations. The use of umami is prevalent in various cuisines, including Japanese, Chinese, and Italian.

Health Considerations

While MSG is a common source of umami, its use has been controversial due to reports of adverse reactions in some individuals. However, scientific studies have not conclusively linked MSG to any serious health issues. Naturally occurring umami in foods is generally considered safe and beneficial for enhancing flavor without the need for excessive salt or fat.

Related Pages

• Taste
• Monosodium glutamate
• Kikunae Ikeda
• Glutamic acid

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  Soy sauce with wasabi

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  Ripe tomatoes

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  Umami Snack

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  Kikunae Ikeda

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  Dried anchovies