One of the five basic tastes
Not to be confused with
Unami
.
Umami
(
from
Japanese
:
旨味
Japanese pronunciation:
[?mami]
), or
savoriness
, is one of the five
basic tastes
.
[1]
It has been described as savory and is characteristic of
broths
and cooked meats.
[2]
[3]
[4]
[5]
: 35?36
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).
[6]
[7]
[8]
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.
[1]
[9]
Foods that have a strong umami flavor include meats,
shellfish
, fish (including
fish sauce
and preserved fish such as
Maldives fish
,
Katsuobushi
,
sardines
, and
anchovies
),
tomatoes
,
mushrooms
,
hydrolyzed vegetable protein
,
meat extract
,
yeast extract
,
kimchi
,
cheeses
, and
soy sauce
.
Etymology
[
edit
]
A
loanword
from Japanese
(
うま味
)
,
umami
can be translated as "pleasant savory taste".
[10]
This
neologism
was coined in 1908 by Japanese chemist
Kikunae Ikeda
from a
nominalization
of
umai
(
うまい
) "delicious". The compound
旨味
(with
mi
(
味
) "taste") is used for a more general sense of a food as delicious.
[11]
[12]
[13]
There is no current English equivalent of umami; however, some close descriptions are "meaty", "savory", and "broth-like".
[14]
Background
[
edit
]
Scientists have debated whether umami was a basic
taste
since Kikunae Ikeda first proposed its existence in 1908.
[15]
[16]
In 1985, the term
umami
was recognized as the scientific term to describe the taste of
glutamates
and
nucleotides
at the first Umami International Symposium in Hawaii.
[17]
Umami represents the taste of the
amino acid
L-glutamate
and 5'-
ribonucleotides
such as
guanosine monophosphate
(GMP) and
inosine monophosphate
(IMP).
[14]
It can be described as a pleasant "
brothy
" or "
meaty
" taste with a long-lasting, mouthwatering and coating sensation over the tongue.
The sensation of umami is due to the detection of the
carboxylate anion
of
glutamate
in specialized receptor cells present on human and other animal
tongues
.
[18]
[19]
Some 52
peptides
may be responsible for detecting umami taste.
[20]
Its effect is to balance taste and round out the overall flavor of a dish. Umami enhances the palatability of a wide variety of foods.
[21]
Glutamate in acid form (glutamic acid) imparts little umami taste, whereas the
salts
of
glutamic acid
, known as
glutamates
, give the characteristic umami taste due to their ionized state. GMP and IMP amplify the taste intensity of glutamate.
[22]
Adding salt to the free acids also enhances the umami taste.
[23]
Monosodium
L-aspartate
has an umami taste about four times less intense than MSG, whereas
ibotenic acid
and
tricholomic acid
(likely as their salts or with salt) are claimed to be many times more intense.
[23]
Discovery
[
edit
]
Glutamate
has a long history in cooking.
[24]
Fermented fish sauces (
garum
), which are rich in glutamate, were used widely in ancient Rome,
[25]
fermented barley sauces (
murri
) rich in glutamate were used in medieval
Byzantine
and
Arab
cuisine,
[26]
and fermented
fish sauces
and
soy sauces
have histories going back to the third century in China. In the late 1800s, chef
Auguste Escoffier
, who opened restaurants in Paris and London, created meals that combined umami with
salty
,
sour
,
sweet
, and
bitter
tastes.
[9]
However, he did not know the chemical source of this unique quality.
Umami was first scientifically identified in 1908 by
Kikunae Ikeda
,
[27]
[28]
a professor of the
Tokyo Imperial University
. He found that
glutamate
was responsible for the palatability of the broth from
kombu
seaweed. He noticed that the taste of
kombu
dashi
was distinct from sweet, sour, bitter, and salty and named it
umami
.
[16]
Professor Shintaro Kodama, a disciple of Ikeda, discovered in 1913 that
dried bonito flakes
(a type of tuna) contained another umami substance.
[29]
This was the ribonucleotide
IMP
. In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in
shiitake
mushrooms also conferred the umami taste.
[30]
One of Kuninaka's most important discoveries was the
synergistic
effect between ribonucleotides and glutamate. When foods rich in glutamate are combined with ingredients that have ribonucleotides, the resulting taste intensity is higher than would be expected from merely adding the intensity of the individual ingredients.
[14]
This synergy of umami may help explain various classical food pairings: the Japanese make
dashi
with
kombu
seaweed and dried bonito flakes; the Chinese add
Chinese leek
and
Chinese cabbage
to chicken soup, as do Scots in the similar Scottish dish of
cock-a-leekie soup
; and Italians grate the
Parmigiano-Reggiano
cheese on a variety of different dishes.
Properties
[
edit
]
Umami has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth.
[31]
[32]
By itself, umami is not
palatable
, but it makes a great variety of foods pleasant, especially in the presence of a matching aroma.
[33]
Like other basic tastes, umami is pleasant only within a relatively narrow concentration range.
[31]
The optimum umami taste depends also on the amount of salt, and at the same time, low-salt foods can maintain a satisfactory taste with the appropriate amount of umami.
[34]
One study showed that ratings of pleasantness, taste intensity, and ideal saltiness of low-salt soups were greater when the soup contained umami, whereas low-salt soups without umami were less pleasant.
[35]
Another study demonstrated that using
fish sauce
as a source of umami could reduce the need for salt by 10?25% to flavor such foods as
chicken broth
,
tomato sauce
, or coconut
curry
while maintaining overall taste intensity.
[36]
[37]
Some population groups, such as the elderly, may benefit from umami taste because their taste and smell sensitivity may be impaired by age and medication. The loss of taste and smell can contribute to poor nutrition, increasing their risk of disease.
[38]
Some evidence exists to show umami not only stimulates appetite, but also may contribute to
satiety
.
[39]
Foods rich in umami components
[
edit
]
Many foods are rich in the amino acids and nucleotides imparting umami. Naturally occurring glutamate can be found in meats and vegetables.
Inosine
(
IMP
) comes primarily from meats and
guanosine
(
GMP
) from vegetables. Mushrooms, especially dried
shiitake
, are rich sources of umami flavor from guanylate. Smoked or fermented fish are high in inosinate, and
shellfish
in
adenylate
.
[5]
: 11, 52, 110
[40]
Generally, umami taste is common to foods that contain high levels of
L-glutamate
,
IMP
and
GMP
, most notably in
fish
,
shellfish
,
cured meats
,
meat extracts
,
mushrooms
,
vegetables
(e.g., ripe
tomatoes
,
Chinese cabbage
,
spinach
,
celery
, etc.),
green tea
,
hydrolyzed vegetable protein
, and fermented and aged products involving bacterial or yeast cultures, such as
cheeses
,
shrimp pastes
,
fish sauce
,
soy sauce
,
natto
,
nutritional yeast
, and
yeast extracts
such as
Vegemite
and
Marmite
.
[2]
[41]
Studies have shown that the amino acids in
breast milk
are often the first encounter humans have with umami. Glutamic acid makes up half of the free amino acids in breast milk.
[42]
[2]
[5]
Taste receptors
[
edit
]
Most
taste buds
on the tongue and other regions of the mouth can detect umami taste, irrespective of their location. (The
tongue map
in which different tastes are distributed in different regions of the tongue is a common misconception.)
Biochemical
studies have identified the
taste receptors
responsible for the sense of umami as modified forms of
mGluR4
,
mGluR1
, and
taste receptor
type 1 (
TAS1R1
+
TAS1R3
), all of which have been found in all regions of the tongue bearing taste buds.
[8]
[6]
[43]
These receptors are also found in some regions of the
duodenum
.
[44]
A 2009 review corroborated the acceptance of these receptors, stating, "Recent molecular biological studies have now identified strong candidates for umami receptors, including the heterodimer TAS1R1/TAS1R3, and truncated type 1 and 4 metabotropic glutamate receptors missing most of the N-terminal extracellular domain (taste-mGluR4 and truncated-mGluR1) and brain-mGluR4."
[18]
Receptors mGluR1 and mGluR4 are specific to glutamate whereas TAS1R1 + TAS1R3 are responsible for the synergism already described by Akira Kuninaka in 1957. However, the specific role of each type of receptor in taste bud cells remains unclear. They are
G protein-coupled receptors
(GPCRs) with similar signaling molecules that include
G proteins beta-gamma
,
PLCB2
and
PI3
-mediated release of
calcium
(Ca
2+
) from intracellular stores.
[45]
Calcium activates a so-called transient-receptor-potential cation channel
TRPM5
that leads to membrane
depolarization
and the consequent release of
ATP
and
secretion
of
neurotransmitters
including
serotonin
.
[46]
[47]
[48]
[49]
Cells responding to umami taste stimuli do not possess typical
synapses
, but ATP conveys taste signals to gustatory nerves and in turn to the
brain
that interprets and identifies the taste quality via the
gut-brain axis
.
[1]
[50]
[51]
Consumers and safety
[
edit
]
Umami has become popular as a flavor with food manufacturers trying to improve the taste of low sodium offerings.
[52]
Chefs create "umami bombs", which are dishes made of several umami ingredients like
fish sauce
.
[2]
[9]
Umami may account for the long-term formulation and popularity of
ketchup
.
[53]
The United States
Food and Drug Administration
has designated the umami enhancer
monosodium glutamate
(MSG) as a safe ingredient. While some people identify themselves as
sensitive to MSG
, a study commissioned by the FDA was only able to identify transient, mild
symptoms
in a few of the subjects, and only when the MSG was consumed in unrealistically large quantities.
[54]
There is also no apparent difference in sensitivity to umami when comparing Japanese and Americans.
[55]
Background of other taste categories
[
edit
]
The five basic tastes (saltiness, sweetness, bitterness, sourness, and savoriness) are detected by specialized taste receptors on the tongue and
palate
epithelium
.
[56]
The number of taste categories in humans remains under research, with a sixth taste possibly including spicy or pungent.
[57]
See also
[
edit
]
References
[
edit
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Further reading
[
edit
]
- Barbot P, Matsuhisa N, Mikuni K, Heston B (2009).
Dashi and Umami: The Heart of Japanese Cuisine
. London: Eat-Japan / Cross Media.
ISBN
978-1-897-70193-5
.
- Yamaguchi S, Ninomiya K (1999). "Umami and Food Palatability". In Teranishi R, Wick EL, Hornstein I (eds.).
Flavor Chemistry: Thirty Years of Progress
. New York: Kluwer Academic/
Plenum Publishers
.
ISBN
978-0-306-46199-6
.
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