2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Umami is one of the five main flavors, along with sweet, sour, bitter and salty. From Japanese umami it can be translated as "pleasant taste".
In 1907, Japanese chemistry professor Kikunae Ikeda decided to find out the reason for the good taste of kombu seaweed soup (natural organic seaweed) prepared by his wife. He discovered two facts - that the seaweed broth contains glutamate, and the other that the newly discovered substance is the culprit for the taste sensation "umami".
The professor attributes this taste to isolated crystals of glutamic acid. When its proteins are broken down, whether by boiling, fermentation or maturation, glutamate is formed.
Two years after the discovery, production of the spice monosodium glutamate began. It spreads quickly, and nowadays it is one of the most widespread spices. It is found in canned soups, crackers, meats, salad dressings, almost all frozen dishes and much more.
Sodium glutamate provokes a person's fifth taste sensation, called umami.
According to culinary experts, among the more popular foods that contain umami flavors are anchovies, parmesan, mushrooms and Worcestershire sauce.
Umami has a light but lasting aftertaste that is difficult to describe. It causes salivation and a feeling of astringency on the tongue; stimulates the palate and throat with a slight tickle. In itself, the taste of umami has no taste, but increases the intensity of the taste of the food with which it is in contact.
But like other bases, its use is limited to a relatively narrow concentration range. The optimal taste of umami also depends on the amount of salt, and at the same time, when in contact with low-salt foods, it can maintain a satisfactory taste.
Many of the foods we eat every day are rich in minds. Natural glutamate can be found in meat, fish, mussels, sausages, mushrooms, vegetables (ripe tomatoes, Chinese cabbage, spinach, celery, etc.) or green tea. It is also found in fermented products (cheeses, pastes, soy sauce, etc.).
For most people, the first encounter with umami taste is breast milk.
All taste buds on the tongue can sense umami taste. However, they do not take it into account, as it successfully mixes with each of the other four flavors.
But in addition to the receptors we learned about in school, there are specific taste warts for umami. They are thought to react to glutamate in exactly the same way that "sweet receptors" react to sugar.
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