umami
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- BMC - Flavour - Science of umami taste: adaptation to gastronomic culture
- University of Nottingham - Mechanisms of umami taste perception: From molecular level to brain imaging
- National Center for Biotechnology Information - PubMed Central - Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor
- Chemistry LibreTexts - Umami and Protein
- WebMD - Umami: The Fifth Taste
- BBC Future - The man who discovered umami
- The Spruce Eats - What is Umami?
- American Physiological Society - Journal of Neurophysiology - Representation of Umami Taste in the Human Brain
umami, savory or meaty taste, one of the five fundamental taste sensations. The taste of umami is derived from three natural substances found in meat and vegetables: glutamate, guanylate, and inosinate. The umami taste receptor has the ability to distinguish between these naturally occurring substances; it is notably sensitive to monosodium glutamate (MSG), a sodium salt of glutamate that is used as a food additive, particularly in Asian cuisines. MSG elicits the unique taste of umami and thus enhances the complex flavours of meat, poultry, seafood, and vegetables. Foods with natural umami taste include mushrooms, tomatoes, seaweed, and cheese; cured meats and fermented foods, such as soy sauce and kimchi, are also rich in umami.