Have you ever tasted something that was savory, meaty, and delicious, but you couldn’t quite put your finger on what made it so special? That flavor is called umami, and it is the fifth basic taste, alongside salty, sweet, sour, and bitter.

The history of umami

Umami is a Japanese word that translates to “pleasant savory taste,” and it is found in a variety of foods that contain high levels of glutamate, inosinate, and guanylate.

In 1908, a Japanese scientist named Kikunae Ikeda discovered umami. Ikeda was curious about the flavor of dashi, a traditional Japanese broth made from kombu seaweed and dried bonito flakes. He isolated the compound responsible for the flavor and named it “umami.”
Since then, the recognition of umami as a distinct taste, different from the other four basic tastes, has prevailed.

The origin of umami flavor

Umami, a taste often described as meaty or savory, is present in various foods like meat, fish, shellfish, cured meats, meat extracts, mushrooms, tomatoes, soy sauce, and cheese. Food manufacturers commonly incorporate the amino acid glutamate, a crucial contributor to the umami flavor, by adding monosodium glutamate (MSG) to various foods. Furthermore, they frequently enhance the umami flavor by adding nucleotides, which come in the form of disodium guanylate and inosine monophosphate (IMP) or guanosine monophosphate (GMP).

Glutamate is naturally present in many foods, including meat, fish, and vegetables. Breaking down glutamate during cooking or digestion releases free glutamate, which stimulates the umami receptors on the tongue. On the other hand, food manufacturers often add nucleotides to enhance the umami flavor, even though they are not as common in foods. They work by enhancing the effect of glutamate on the umami receptors.

Umami has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof, and the back of the mouth. While not desirable as a standalone flavor, it adds complexity when paired with other tastes. For example, umami can enhance the sweetness of a dish, balance out the sourness, or add depth to the overall profile.

In recent years, umami has gained popularity in the culinary world, with chefs using it to create new and exciting flavor combinations. Incorporating umami-rich ingredients like miso, soy sauce, and Parmesan cheese has become a common practice in Western cuisine, and this term has gained popularity as a buzzword in the food industry.

Umami is a unique and delicious taste that adds depth and complexity to many dishes. Foods containing high levels of glutamate, inosinate, and guanylate cause it, and it is a result of the amino acid glutamate and nucleotides. Although not considered desirable as a standalone flavor, umami can enhance the overall profile of a dish when paired with other tastes. So next time you taste something that is savory, meaty, and delicious, you’ll know that it’s the umami that’s making your taste buds sing.

Falmont is capable of creating delicious umami flavors through its technology that can accurately analyze flavors. The process carried out by Falmont in creating accurate flavors, of course, requires strict and safe quality control using cutting-edge technology. Not only that, in creating a flavor, Falmont has also obtained a halal certificate, making it safe for consumption by anyone.