Umami identified as fifth basic taste with unique chemical properties
The researchers found umami to be a distinct flavor that activates specific receptors on the tongue, separate from sweet, sour, salty and bitter. The study suggests this flavor is linked to glutamate and certain nucleotides.
It clarifies how the human tongue detects complex flavors, though the findings are based on laboratory experiments and require further confirmation.
chemical triggers
The study identified glutamate and inosine monophosphate as key compounds that activate umami receptors, which are different from those for other basic tastes.
animal response
The researchers observed that cats, which are typically not drawn to food, show strong interest in umami-rich substances, suggesting the flavor may have evolutionary significance.
Common questions
What makes umami different from other tastes?
Umami is detected by specific receptors on the tongue that respond to glutamate and certain nucleotides, unlike the receptors for sweet, sour, salty, or bitter.
Sources
- What is umami? By Loïc Briand, Biologiste moléculaire et spécialiste du goût, Directeur de Recherc, The Conversation · theconversation.com
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