Umami
Umami
Umami (/uˈmɑːmi/, from Japanese: 旨味) is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats.
Etymology
The term "umami" is derived from the Japanese word "umai" which means "deliciousness". It was coined by Kikunae Ikeda, a Japanese chemist, in 1908. The word was later recognized by the scientific community in the early 20th century.
Taste
People taste umami through taste receptors that typically respond to glutamate, which is widely present in meat broths and fermented products. Umami taste is often described as a meaty, broth-like, or savory taste, and is independent of the four traditional basic tastes.
Related Terms
- Glutamate: An amino acid that is used by the body to build proteins. It is also the substance that triggers the umami taste.
- Monosodium glutamate (MSG): A flavor enhancer that is known for its umami taste.
- Savory (taste): Another term often used to describe the umami taste.
- Taste receptor: A type of receptor which facilitates the sensation of taste.
See Also
External links
- Medical encyclopedia article on Umami
- Wikipedia's article - Umami
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