umami
Sign in to saveUmami ( from , ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats.
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Umami, also called savoriness, is one of the five basic tastes that you experience when eating food. It's the savory flavor you find in things like broths and cooked meats.
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Article
17 sectionsContents
- Etymology
- Background
- Discovery
- Properties
- Foods rich in umami components
- Taste receptors
- Downstream signaling
- TAS1R1 + TAS1R3
- mGluR1 and mGluR4
- Beyond the tongue
- In other animals
- Consumers and safety
- Background of other taste categories
- See also
- References
- Further reading
- External links
Umami ( from , ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats.
People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.