key term - Umami

Definition

Umami is one of the five basic taste sensations, along with sweet, sour, bitter, and salty. It is described as a savory, meaty, or broth-like taste that enhances the flavor of food. Umami plays an important role in the perception of taste and the overall enjoyment of food, particularly in the context of the other senses.

5 Must Know Facts For Your Next Test

1. Umami was first identified as a distinct taste in 1908 by Japanese chemist Kikunae Ikeda, who discovered that the savory taste of kombu seaweed was due to the presence of glutamate.
2. Umami receptors on the tongue detect the presence of glutamate and other amino acids, triggering a response that the brain interprets as the umami taste.
3. Foods high in umami include meats, fish, cheeses, mushrooms, tomatoes, and fermented products like soy sauce and miso.
4. Umami can enhance the perception of other taste qualities, such as sweetness and saltiness, making foods more palatable and satisfying.
5. The umami taste is thought to have evolved as a way for humans to detect the presence of protein-rich foods, which are essential for survival and growth.

Review Questions

• Explain the role of umami in the perception of taste and flavor.
  • Umami plays a crucial role in the perception of taste and flavor. As one of the five basic taste sensations, umami contributes to the savory, meaty, or broth-like taste of certain foods. Umami receptors on the tongue detect the presence of glutamate and other amino acids, triggering a response that the brain interprets as the umami taste. This umami taste can also enhance the perception of other taste qualities, such as sweetness and saltiness, making foods more palatable and satisfying. The umami taste is thought to have evolved as a way for humans to detect the presence of protein-rich foods, which are essential for survival and growth.
• Analyze the relationship between umami and the other senses in the perception of food.
  • Umami is not experienced in isolation, but rather as part of the overall flavor perception of food. The umami taste interacts with the other senses, such as smell and sight, to create a complete sensory experience. For example, the aroma of a savory dish can enhance the perception of its umami flavor, while the visual appearance of a food can also influence how we perceive its taste. Additionally, the texture and mouthfeel of a food can contribute to the overall umami experience. The integration of these various sensory inputs, including umami, is what ultimately shapes our perception and enjoyment of the food we consume.
• Evaluate the evolutionary significance of the umami taste and its role in human nutrition and survival.
  • The umami taste is thought to have evolved as a way for humans to detect the presence of protein-rich foods, which are essential for survival and growth. Foods high in umami, such as meats, fish, and certain vegetables, are often rich in nutrients and amino acids that are crucial for maintaining health and supporting bodily functions. The ability to perceive and appreciate the umami taste likely provided an evolutionary advantage, as it allowed our ancestors to identify and consume these nutrient-dense foods more effectively. Furthermore, the way umami can enhance the perception of other taste qualities, such as sweetness and saltiness, may have made these protein-rich foods more palatable and desirable, further promoting their consumption and contributing to human survival and development.

Related terms

Glutamate:

A naturally occurring amino acid that is responsible for the umami taste, found in foods like meat, cheese, and certain vegetables.

Taste Receptors: Specialized cells on the tongue and in the mouth that detect different taste qualities, including umami.

Flavor Perception: The combination of taste, smell, and other sensory inputs that contribute to our overall experience of the flavor of food.