Umami

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Related to savoriness: savouriness
A Japanese term for the 5th flavour—the others being sweet, salty, sour, bitter—triggered by carboxylate anion of glutamic acid, an amino acid common in meat, cheese, broth, stock, and other protein-rich foods.
References in periodicals archive ?
The beef-taste peptide may evoke its savoriness by interacting with several types of these receptors.
Mireio's version is filled with chicken but upscaled with foie gras, which obviously adds richness, a deep savoriness and creamy texture.
The yeastiness in the wine picks up on the toasted nuts; the bubbles love the texture of the grain; and the savoriness suits the green onions.
Umami--now recognized as a "fifth-taste" (McCabe & Rolls 2007)--is a Japanese word often used to describe abalone flavor that roughly translates into "robust" or "delicious" and can also be described as heartiness, savoriness, or fullness of the mouth.
entree manufacturing manager Candy James likens the effect of wine to "umami," a Japanese term connoting subtle savoriness.
Respect is also shown in the quintessential Cantonese dish, the char siu, by the restaurant's use of the prime cuts of pork, sliced thicker than usual, bringing out the juicy savoriness of the meat and not just highlighting the sweetness of the honey glaze.