Get to know the umami substances | Press

The fifth taste is composed of several substances. Learn about each of them and understand how their combination increases the palatability of foods.

São Paulo, June 2015 – The functions of some substances are widely known, such as glucose, responsible for stimulating the sweet taste; sodium chloride, for the salty taste; caffeine, which results in the bitter taste; and citric acid, for the sour taste. Umami, on the other hand, is provided by three lesser-known substances: glutamate (an amino acid), inosinate, and guanylate (nucleotides).

“The combination and presence of these three substances in food balance and complement the Umami taste of dishes. In this way, they promote increased palatability, resulting in better nutrition and supporting the health of people who have a reduced or impaired sense of taste due to illness or medication use. Although they are different molecules, all three promote the Umami taste, which becomes more pronounced in the presence of inosinate and guanylate,” explains Dr. Ana San Gabriel, scientific affairs representative of the Umami Information Center (UIC), an organization based in Japan responsible for promoting the fifth taste worldwide.

Glutamate
Glutamate, also known as the amino acid glutamic acid, is the main substance responsible for the perception of Umami. “It is one of the most abundant amino acids in proteins and is also present in breast milk. In addition to food, it can also be found in the human body: in the brain, for example, it acts as a neurotransmitter; in the liver and muscles, it is used for energy or to produce other amino acids,” explains the specialist.

Since its discovery in 1908 and its recognition by the scientific community in 2000, several health benefits of glutamate have been identified. “As a free amino acid, not bound to protein, it provides the Umami taste, which increases the palatability of certain foods and salivation, improving the intake of nutritious and healthy foods in elderly or debilitated individuals or patients recovering from surgery,” adds the researcher.

Glutamate (free or added) is also an alternative for those who need to reduce sodium intake, as it contains only one-third of the sodium found in table salt. Moreover, monosodium glutamate can compensate for some sensory losses in low-sodium foods, making their flavor more appealing.

Inosinate
Inosinate is a nucleotide, that is, a substance involved in various functions such as cell multiplication and energy storage, and can be found in foods like bonito fish, for example. “When combined with glutamate, inosinate enhances the Umami taste,” explains San Gabriel.

Guanylate
Like inosinate, guanylate is also a nucleotide; however, it can be found in various dried foods such as porcini or shiitake mushrooms. The specialist also explains that “the presence of inosinate and guanylate enhances the natural flavor of each food.”

Three types of receptors for glutamate have been identified on the human tongue. “One of these receptors binds to glutamates and nucleotides. Nucleotides strengthen the interaction between glutamate and its receptor and increase the intensity of the Umami taste. It is possible that receptors for nucleotides also exist, but none have been discovered so far,” she concludes.

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 found specific receptors for this taste on 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 the lingering taste that remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.

UMAMI COMMITTEE
The Umami Committee Brazil discusses and promotes topics related to the fifth taste. The Committee has a direct connection with the Umami Information Center (UIC), a non-profit organization dedicated to research on the subject. To learn more, visit http://www.umamiinfo.com/.