umami taste

umami taste

a fifth taste quality (besides sweet, sour, bitter, and salty), produced by glutamate and other amino acids.
References in periodicals archive ?
Sencha, of the first spring pick, short steaming and hand rolled, premium umami taste and silky mouthfeel, incredibly smooth; and
However, the range of information on the umami taste deserves further research, particularly with regard to the perception and knowledge from Western societies.
MSG is used in the food industry as a flavour enhancer with an umami taste that intensifies the meaty, savory flavour of food, as naturally occurring glutamate does in foods such as stews and meat soups.
One of the more common molecules that delivers umami taste is glutamic acid, and studies show that glutamate and L-theanine both stimulate the same receptors on our tongues, in a vivid demonstration of molecular mimicry.
This cuisine is known to be light but flavorful, soft and tender, with particular emphasis on umami taste.
Experimental studies of food choices and palatability responses in European subjects exposed to the umami taste.
The tomato extract provides an exquisite umami taste to emphasize and improve the rich flavour of many recipes, while allowing for 30 percent less sodium than table salt.
That you will never again be able to enjoy the umami taste of schmaltz on a piece of matzoh?
The result showed that older animals exhibit a decreased preference for sweet and umami taste and a reduced aversion to bitter taste.
CALHM1 is expressed specifically in sweet, bitter, and umami taste bud cells.
Only 14 (43%) of CKD patients were able to identify the umami taste quality, which was confused with all other tastes, while the bitter taste quality was recognised from the other four primary tastes by 21 (70%) of patients.