Umami taste

Umami is one of the five basic tastes, alongside sweetness, sourness, bitterness, and saltiness. It was discovered in 1908 by a Japanese chemist, Kikunae Ikeda, who derived the term from the Japanese word umai, meaning "delicious". Umami is often described as a savory or meaty taste and is associated with foods high in glutamate, a type of amino acid.

History

The concept of umami was first proposed by Kikunae Ikeda in 1908. He noticed that the taste of kombu seaweed broth, a staple in Japanese cuisine, did not fit into the four basic tastes of sweet, sour, bitter, and salty. After conducting chemical analysis on kombu, Ikeda identified glutamic acid as the source of this unique taste. He coined the term "umami" to describe it.

Chemical Basis

Umami is primarily associated with the taste of glutamate, an amino acid that is widely present in food. When glutamate breaks down - usually through cooking or fermentation - it becomes L-glutamate, which is responsible for the umami flavor. Other compounds that can produce the umami taste include inosinate and guanylate, which are found in various meats and vegetables.

Umami Foods

Foods that are high in umami include soy sauce, parmesan cheese, tomatoes, mushrooms, and meats. Many fermented and aged foods also have a strong umami flavor due to the breakdown of proteins into amino acids during these processes.

Umami and Nutrition

Umami has been linked to various health and nutritional benefits. It can enhance the flavor of foods, making them more satisfying and potentially helping to control appetite. Some research also suggests that umami may have a role in digestive health, as it stimulates the secretion of saliva and digestive juices.

See Also

• Taste
• Kikunae Ikeda
• Glutamate
• Amino acid