This content has been automatically translated from Ukrainian.
Umami - is one of the five basic tastes, along with sweet, salty, sour, and bitter. The term "umami" comes from the Japanese language and can be translated as "pleasant taste" or "savory".
This taste was recognized thanks to the research of Japanese scientist Kikunae Ikeda in the late 19th - early 20th century. He isolated monosodium glutamate (the salt of glutamic acid) from the seaweed kombu and determined that this substance is responsible for the umami taste.
The main substances that evoke the sensation of umami are glutamates, inosinate, and guanylate. These compounds are found in many foods, such as meat, fish, certain types of cheese, tomatoes, soy sauce, and others.
Modern scientific research has confirmed the presence of umami receptors on the human tongue, allowing umami to be recognized as a distinct and complete taste.
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