Umami

Umami is a basic taste described as savory or meaty, recognized as the fifth basic taste alongside sweet, sour, salty, and bitter. The term comes from the Japanese umami, meaning a pleasant savory taste. In 1908, Kikunae Ikeda of Tokyo Imperial University identified glutamic acid as the compound responsible for umami in kombu, a type of seaweed, and he proposed the term for this taste.

Subsequent work showed that the sensation is mediated by specific receptors on the tongue, including the heterodimer T1R1/T1R3, a G protein–coupled receptor that detects amino acids such as glutamate. The perception of umami is enhanced when glutamate is present together with certain nucleotides, notably inosinate (IMP) and guanylate (GMP). This synergistic effect explains why many foods rich in glutamate also contain ribonucleotides.

Glutamate is a common amino acid; umami is elicited by naturally occurring glutamates in foods such as aged cheese, mushrooms, ripe tomatoes, soy sauce, seafood, and meat. Monosodium glutamate (MSG) is a widely used flavor enhancer that provides free glutamate when dissolved in a dish.

In culinary practice, umami is valued for its ability to intensify savoriness and balance, often reducing the need for added salt or fat. Regulatory authorities generally recognize MSG as safe for the general population; most people tolerate it well, though a small number report transient symptoms after large doses, and comprehensive reviews have found no consistent evidence of harm.