Did You Know Eggs Are Umami? | Press

São Paulo, March 2017 – Fun facts are always welcome to human knowledge—especially when they positively influence people’s quality of life. Eggs, once seen as a dietary villain, are now recognized as a food rich in nutrients essential to life, such as minerals, vitamins, proteins, amino acids, and fatty acids. Beyond being an important source of protein, eggs play a fundamental role at many stages of life—such as growth and development—and in bodily processes like regeneration and nutrient transport, among other functions. In addition, this food has a peculiarity that benefits all ages: the umami taste—which, alongside salty, sweet, sour, and bitter, completes the five basic tastes of the human palate.

Among the nutrients found in eggs—such as vitamins, minerals, choline, and carotenoids—Lúcia Endriukaite, a nutritionist at Instituto Ovos Brasil (Brazilian Egg Institute), highlights that the presence of the umami taste brings two main characteristics— increased salivation and a lingering flavor—along with many benefits. “Umami helps improve food acceptance among older adults because it promotes salivary secretion, and it is a great ally for protein digestion and oral hygiene,” the specialist notes.

Glutamic acid, the amino acid responsible for the umami taste, is present in eggs at a concentration of approximately 10 mg per unit, with 7.5 mg in the yolk alone. And although most recipes include eggs, there is a minimum concentration required for the perception of the fifth taste. “For umami to be noticeable on the palate, a preparation needs about 1.2 mg of glutamate per 100 mg,” says Lúcia. “A tip is to add tomatoes and mushrooms to an omelet, for example. Combining three umami foods boosts the perception of this taste and supports health.”

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br.