The story of the discovery of umami: how the fifth taste changed the way we think about food
At the beginning of the twentieth century, humanity knew only four flavors: sweet, sour, salty, and bitter. However, in 1908, Japanese chemist Kikunae Ikeda noticed the special flavor characteristics of kombu seaweed broth that did not fit any of the known flavor profiles. He called this new flavor “umami,” which means “pleasant, delicious” in Japanese. It was Ikeda who first isolated glutamic acid, the key substance responsible for this flavor, and laid the scientific foundation for recognizing it as the fifth basic flavor.
However, it was officially recognized as a separate flavor only in the 2000s, when specific receptors on the tongue that respond to glutamate were discovered. This was a turning point in gastronomy, as the umami flavor began to be actively used to improve dishes around the world.
The secret of culinary appeal
Explaining the taste of umami in simple terms is like describing what you feel when you taste well-aged parmesan, soy sauce, mushrooms, or beef broth. It is a deep, “meaty” bouquet that creates a feeling of richness and fullness.
Unlike salty or bitter, umami does not have a pronounced flavor peak. Rather, it spreads over the entire palate, creating a feeling of harmony and satisfaction. The peculiarity of this taste is that it is able to enhance other flavors without suppressing them.
Biochemistry and physiology of taste
The main source of umami flavor is glutamate, an amino acid found in many foods. In addition to glutamate, it is also influenced by inosinate and guanylate. These substances enhance the effect of glutamate.
The human tongue has special receptors that are activated by glutamate. This means that our body is biologically programmed to recognize these taste characteristics. It signals the presence of protein in food, which is especially important for survival.
Natural sources of profile
Umami is present in many products of animal and plant origin. The most famous of them are: tomatoes, shiitake mushrooms, Parmesan, soy sauce, fish sauce, anchovies, meat broths, and kombu seaweed. In Ukrainian cuisine, it can be stewed cabbage, mushrooms, meat, bacon with garlic, and borscht, where MSG is formed during the long stewing of vegetables.
Umami in drinks
An interesting fact: this flavor can be found not only in food but also in drinks. In Japanese green tea (especially sencha and gyokuro varieties), the umami flavor is very pronounced. To taste it, it is important to brew the tea with water of a sufficiently low temperature – around 60°C. Matcha tea, especially the highest quality, also has an umami flavor.
The “fifth taste” in coffee?
Although coffee is not often associated with umami flavor, some varieties demonstrate it quite distinctly. This is especially true for beans from Ethiopia, Sumatra, or Kenya, which have a rich, “meaty” or mushroomy aftertaste, similar to umami in broth or aged cheese. These notes come out best when roasted medium rare and brewed slowly, such as with the V60, pourover, or French press methods. This method of preparation allows you to reveal the depth of the flavor palette and feel the complex structure of the coffee.
Why does everyone like it?
Umami flavor works almost subconsciously. It increases salivation, stimulates appetite, and creates a pleasant feeling of fullness. That is why chefs actively use it to make dishes more attractive to a wide audience. It is a culinary flavor enhancer that does not require artificial additives, flavors, or preservatives. It not only enriches the flavor profile, but also enhances the food experience, making it deeper and more complex even in simple dishes.
Monosodium glutamate and health
Monosodium glutamate (MSG) is often associated with umami. There is a lot of controversy around it. However, numerous scientific studies show that it is safe when consumed in moderation, as it is a natural substance that the body can easily absorb. However, consumption in excessive amounts, like any other product, can lead to undesirable effects, especially in people with sensitive reactions.
Umami in Ukrainian cooking
Ukrainian cuisine has many dishes with a natural umami profile: borscht, dumplings with mushrooms, roast, sauerkraut. Adding tomato paste, soy sauce, or slowly stewing the ingredients can enhance this flavor. The secret is in the right temperature and long cooking time, which allows fermented, fried or stewed foods to reach their full potential. Mushrooms, meat broths, caramelized onions, baked vegetables are all sources of natural umami that make traditional dishes richer, more expressive and harmonious.
Interesting facts
- In Japan, umami taste is considered the basis of culinary harmony (wa-shoku).
- In France, chefs use umami broth as a base for gourmet sauces.
- Experiments show that it enhances the perception of sweetness and reduces the need for salt.
Umami is more than just a flavor profile. It is a philosophy of gastronomy, a bridge between tradition and science, a bridge between the cuisines of the world. Its discovery has changed the culinary landscape. Thanks to him, every dish becomes unforgettable.
