The Science of Umami: The Fifth Taste Explained

Umami is the fifth basic taste, alongside sweet, sour, bitter, and salty. Often described as savory or meaty, umami adds a depth and complexity to dishes. It was first identified by Japanese scientist Kikunae Ikeda in 1908, who discovered that glutamate, an amino acid found in foods like tomatoes, cheese, and soy sauce, was responsible for this unique taste sensation.

Umami is an essential component in creating well-balanced and flavorful dishes. It enhances the overall taste profile by providing a sensation of fullness and roundness on the palate. This taste is not easily identified on its own but rather acts as a subtle enhancer that harmonizes and amplifies the other flavors present in a dish.

Origins of Umami

Umami, often referred to as the fifth taste alongside sweet, sour, bitter, and salty, has a long history dating back centuries. The concept of umami was first introduced by Japanese chemist Kikunae Ikeda in 1908, who identified it as a distinct taste present in foods like tomatoes, cheese, and soy sauce. This unique flavor sensation was initially described as savory and rich, adding depth and complexity to dishes.

The term “umami” itself derives from the Japanese words “umai,” meaning delicious, and “mi,” meaning taste. Its identification marked a significant milestone in the field of gastronomy, helping to better understand the complexity of flavors in food beyond traditional taste categories. Over time, umami has become more widely recognized and appreciated, leading to its inclusion in culinary discussions and the development of umami-rich ingredients and flavor enhancers.

What is umami?

Umami is considered the fifth basic taste, in addition to sweet, sour, salty, and bitter. It is described as a savory, rich, and meaty flavor that enhances the overall taste of food.

What are the origins of umami?

Umami was first identified and named by Japanese chemist Kikunae Ikeda in 1908. He discovered that the savory taste of foods like seaweed and dashi broth could not be categorized under the traditional four tastes, leading to the recognition of umami as a distinct taste.