Fifth Taste: Umami
Keywords:
Umami, Taste, GastronomyAbstract
Umami was discovered in 1908 by the Japanese scientist Ikeda. In 2002, it was recognized globally as the fifth flavor in the scientific sense, together with the presence of specific receptor (receptor) cells.Umami is an important flavor element found naturally in food. It is predominantly defined as taste imparted by substances such as amino acid L glutamate and 5'-ribonucleotides, such as guanosine monophosphate (GMP) and inosine monophosphate (IMP). It is known that the two umami compounds are synergistically active in taste enhancing properties between L-glutamate and 5'-ribonucleotides. Thus, it is believed that these compounds have properties in that they leave a delicious taste in the mouth for a long time. In addition, studies on umami taste and structure have also resulted in the conclusion that the saliva secretion of the ingredients increases the appetite and the taste of food. In this study, the discovery, qualities, foods and health effects of umami taste were evaluated from a scientific point of view.
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