Along with sweet, salty, sour and bitter, umami is the fifth basic taste of the human palate.
Have you ever heard of umami? It is the secret behind many of our favorite dishes. Along with sweet, salty, sour, and bitter, umami is the fifth taste of the human palate, characterized by a prolonged sensation of taste on the tongue and an increase in salivation, the famous “mouth watering” sensation.
It is perceived mainly through glutamate, an amino acid naturally present in foods such as tomatoes, parmesan, seaweed, meat, fish and eggs and in our body, being one of the 20 amino acids that make up proteins in the human body. The first contact we have with the so-called “fifth taste” occurs during breastfeeding, since breast milk is also naturally rich in glutamate.
Monosodium glutamate (MSG) is a seasoning that enhances umami in various preparations, products and meals. Hellen Maluly, PhD in Food Science and technical consultant at Ajinomoto do Brasil, points out that MSG is digested and metabolized in the same way as glutamate naturally present in foods that contain it added as MSG, both are perceived and metabolized in the same way.
History of Umami
Although only scientifically recognized in the 2000s with the identification of glutamate amino acid receptors on the tongue, the umami taste was identified in 1908 by Japanese professor Dr. Kikunae Ikeda. After tasting dashi (a traditional Japanese broth) and noticing a distinct taste that didn’t fit any of the other four, Ikeda named it “umami” – meaning “tasty” or “delicious” in the original language.
From the extraction and identification of glutamate from kombu seaweed and countless other scientific research, Prof. Ikeda produced the salt of glutamic acid, monosodium glutamate. On July 25, 1909, the production of monosodium glutamate was patented.
Effects of Umami on the Body
The first encounter with the umami taste occurs during breastfeeding, as breast milk is rich in glutamate. The amino acid plays a vital role in the immune and intestinal development of children, thus laying a solid foundation for their health. Another major benefit is its ability to stimulate the production of saliva, which contains components with antibacterial, antiviral and antifungal properties that help rebalance the bacterial flora of the mouth and prevent bacterial colonization in oral tissues.
Mariana Rosa, nutritionist and head of scientific communication at Ajinomoto do Brasil, explains that increased salivation also plays a key role in alleviating conditions that cause dry mouth and promoting pleasure during meals. “For this reason, it contributes to nutrition and strengthening the immune system, especially in the elderly and in patients undergoing chemotherapy who commonly lose both their sensitivity to taste and their ability to salivate,” adds the specialist.
In addition to enhancing the flavor of food, the nutritionist explains that monosodium glutamate is used as a great ally to reduce sodium. “Monosodium glutamate contains two-thirds less sodium than table salt. If we use ½ teaspoon of monosodium glutamate together with ½ table salt, it is possible to reduce the sodium content in preparations by up to 37%”, emphasizes Mariana.
How to taste umami?
ingredients
- 1 glass of water;
- Parmesan cheese pieces or 1 ripe tomato;
Step by step
Take parmesan or ripe tomato, and taste it slowly. After noticing the salty taste of the cheese or the acidity of the tomato, you will notice an increase in salivation and after swallowing the food you will feel the flavor lingering in your mouth. This is umami!
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
