This content has been automatically translated from Ukrainian.
Umami (Umami) is one of the five main flavors, along with sweet, salty, sour and bitter. The term "umami" comes from the Japanese language and can be translated as "pleasant taste" or "delicious".
This taste was recognized thanks to the research of the Japanese scientist Kikunai Ikeda in the late 19th and early 20th centuries. He isolated monosodium glutamate (glutamic acid salt) from the algae combu and determined that this substance was responsible for the taste of umami.
The main substances that make umami feel are glutamates, inosinates and guanilates. These compounds are found in many foods, such as meat, fish, some types of cheese, tomatoes, soy sauce, and others.
Modern scientific studies have confirmed the presence of umami receptors on the human tongue, which made it possible to recognize umami as a separate and complete taste.
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