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From Wikipedia, the free encyclopedia

Umami (旨味 ^?) is one of the five basic tastes sensed by specialized receptor cells present on the human tongue.Umami is a loanword from Japanese meaning roughly "tasty", although "brothy", "meaty", or "savory" have been proposed as alternate translations.^[1][2] The same taste is also known as xiānwèi (traditional Chinese: 鮮味; simplified Chinese: 鲜味 literally "Fresh Flavor") in Chinese cooking. In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock.

The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meats, cheese, broth, stock, and other protein-heavy foods. Salts of the glutamic acid, known as glutamates, easily hydrolyze and give the same taste. For this reason they are used as flavor enhancers. The most commonly used of these is monosodium glutamate (MSG). While the umami taste is due to glutamates, 5'-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP) greatly enhance its perceived intensity. Since these ribonucleotides are also acids, their salts are sometimes added together with glutamates to obtain a synergisitic flavor enhancement effect.^[1][3]

Contents 1 Excitatory substances 2 Taste receptors 3 See also 4 Notes 5 References 6 External links

[edit] Excitatory substances

Umami as a separate taste was first identified in 1908 by Kikunae Ikeda of the Tokyo Imperial University while researching the strong flavor in seaweed broth.^[2] Ikeda isolated monosodium glutamate as the chemical responsible and, with the help of the Ajinomoto company, began commercial distribution of MSG products.

Glutamate has a long history in cooking: it appears in Asian foods such as soy sauce and fish sauce, and in Italian food in parmesan cheese and anchovies. It also is directly available in monosodium glutamate (MSG).^[4]

[edit] Taste receptors

Acknowledged subjectively as a special taste by Eastern civilizations for generations, umami has been described in biochemical studies identifying the actual taste receptor responsible for the sense of umami, a modified form of mGluR4^[5] named "taste-mGluR4".

Umami tastes are initiated by these specialized receptors, with subsequent steps involving secretion of neurotransmitters, including adenosine triphosphate (ATP) and serotonin.^[6] Other evidence indicate guanosine derivatives may interact with and boost the initial umami signal.^[7]

Cells responding to umami taste stimuli do not possess typical synapses but instead secrete the neurotransmitter ATP in a mechanism exciting sensory fibers that convey taste signals to the brain. These taste receptors are located everywhere on the tongue.^{[citation needed]}

In monkey studies, most umami signals from taste buds excite neurons in the orbitofrontal cortex of the brain, showing spatially-specific characteristics:^[8]

• There is a cortical map representation for the taste of glutamate separate from that of other taste stimuli like sweet (glucose), salt (sodium chloride), bitter (quinine), and sour (hydrochloric acid)
• Single neurons having vigorous responses to sodium glutamate also respond to glutamic acid
• Some neurons display a mechanism of satiety, indicating a process by which taste receptors in the mouth may interact with cortical neurons to curtail eating
• Umami flavor is strongest when combined with aromas (e.g., monosodium glutamate and garlic), a result leading to speculation that glutamate may stimulate umami effects by acting simultaneously with the aromas, texture, and appearance of food.^{[citation needed]}

[edit] See also

• Inosine monophosphate

[edit] Notes

[edit] References

[edit] External links

• Italian umami research
• Trade Group Website
• Discovery of Umami
• Discovery of Umami Receptors
• Society for Research on Umami Taste
• "Who's umami? Human taste now comes in five flavours", CBC News, June 1, 2007
• "Sweet, Sour, Salty, Bitter… and Umami" NPR, November 1, 2007
• A New Taste Sensation, by Katy McLaughlin, Wall Street Journal, 12/8/07.
• Mouthfuls : huitlacoche is another beispiel, 24/7/08.

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