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Umami and food palatability.

S Yamaguchi1, K Ninomiya

  • 1Faculty of Applied Bioscience, Department of Nutritional Science, Tokyo University of Agriculture and. Technical Committee, Umami Manufacturers Association of Japan, Tokyo, Japan.

The Journal of Nutrition
|March 29, 2000
PubMed
Summary

Umami, the fifth taste, is triggered by L-glutamate and related compounds. Its unique properties, like synergistic taste enhancement and prolonged aftertaste, are crucial for food selection and nutrition.

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Area of Science:

  • Food Science
  • Chemosensation
  • Sensory Analysis

Background:

  • Umami taste, identified in 1908 by Ikeda, is a fundamental taste sensation.
  • It is a key component in broths and stocks globally, such as Japanese dashi and Western bouillon.
  • Understanding umami is vital for appreciating the complexity of flavor perception.

Observation:

  • Umami is characterized by specific taste qualities distinct from sweet, sour, salty, and bitter.
  • A notable characteristic is the synergistic taste enhancement between L-glutamate and 5'-ribonucleotides.
  • Umami elicits a prolonged aftertaste, contributing to its lingering palatability.

Findings:

  • This review details the key qualitative and quantitative features of the umami taste.
  • The synergistic interaction between glutamate and ribonucleotides is a defining aspect of umami.
  • The prolonged aftertaste is another critical characteristic differentiating umami.

Implications:

  • Further research into umami taste deepens our understanding of the overall taste process.
  • Knowledge of umami properties can enhance food selection for improved nutrition.
  • Understanding umami contributes to the development of palatable and nutritionally sound food products.

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