Umami represents a fifth flavor, in addition to being sweet, salty, sour and bitter, and here’s what we know about it.
It took its name from the Japanese word umami, which means “essence of taste” in free translation. It is mainly described as a meat and salty aroma that deepens the taste. Here are five facts about umami
Umami – You didn’t know 5 facts
More than words
As we said before, it’s the fifth flavor. Scientists first identified it in taste receptors in 2002. Therefore, umami represents an inherited flavor that everyone universally enjoys.
What foods does it contain?
In fact, when we feel umami, we feel glutamate, an amino acid that produces proteins. Glutamate is also found in the human body, but also in foods such as old cheeses, tomatoes, ketchup, dried meats, mushrooms, salmon, steak, green tea …
Also read … Why do we feel like ketchup sometimes?
The essence of the taste
This flavor was first discovered by Japanese scientist Kikunae Ikeda 110 years ago. He realized that “kombu dashi” was enjoying the consumption of traditional Japanese food, that it felt a different taste of the four classics (sweet, salty, sour and bitter). He then gave this name to the fifth flavor. He also found that this flavor is actually associated with the aforementioned glutamate.
Umamia spreads across the tongue, lasts longer than other flavors, and causes “mouth cleansing”. Other flavors don’t have that at the same time.
By eating foods that are rich in glutamate, we can easily feel umami. Therefore, use ketchup, truffle oil or soy sauce to prepare meals.
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