Umami

Umami is one of the five basic tastes, along with sweet, sour, salty, and bitter. The term "umami" is derived from the Japanese word for "deliciousness," and is used to describe a savory, meaty flavor that is often described as "brothy" or "savory."

History

The concept of umami was first identified in 1908 by a Japanese chemist named Kikunae Ikeda, who discovered that the flavor of seaweed broth was not easily classified as sweet, sour, salty, or bitter. Ikeda identified a specific molecule, glutamic acid, that was responsible for the savory flavor of the broth. Since then, umami has been recognized as one of the five basic tastes, and has been studied extensively by scientists around the world.

Taste receptors

The taste of umami is detected by specific taste receptors on the tongue, known as umami receptors. These receptors are activated by the presence of certain amino acids, particularly glutamic acid and aspartic acid. Umami receptors are found on the tongue and throughout the digestive system, and are believed to play a role in the body's ability to detect and process protein-rich foods.

Foods containing umami

• Umami is found in a wide range of foods, particularly those that are high in protein. Some common sources of umami include:
• Meat, poultry, and fish
• Cheese, particularly aged and fermented varieties
• Tomatoes and tomato-based products, such as ketchup and tomato sauce
• Mushrooms
• Soy sauce and other fermented soy products
• Miso and other fermented bean pastes
• Worcestershire sauce
• Green tea

Culinary uses

Umami is often used as a flavor enhancer in cooking, particularly in Japanese cuisine. It is used to add depth and complexity to soups, stews, sauces, and other dishes. Some chefs use umami-rich ingredients such as soy sauce or mushrooms to add flavor to vegetarian or vegan dishes, which may lack the savory flavor of meat. Umami is also a popular flavor in snack foods, particularly chips and other savory snacks. The use of monosodium glutamate (MSG) as a flavor enhancer in processed foods has been controversial, with some studies suggesting that it may have negative health effects in some people.

See also

• Taste
• Monosodium glutamate
• Japanese cuisine
• Flavor