How to Help Children Discover the Five Tastes of the Human Palate?

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The fifth taste, umami, can be a great ally in developing children’s palates

São Paulo, March 2022 – Who says lunch or dinner can’t be cheerful and fun? For parents and caregivers who struggle to introduce new foods to children—like vegetables—ingredients rich in umami can be great allies. Besides being appealing and tasty, they help diversify kids’ palates, thus contributing to their development.

Hellen Maluly, PhD in Food Science from Unicamp and consultant to the Umami Committee, explains that even before we notice it, the umami taste is already present in our lives. “From birth, babies already experience umami through breast milk, which contains the amino acid glutamate—the main umami compound—that directly supports the baby’s acceptance of this food and is essential for development.”

To help little ones on this journey of discovering the five tastes of the palate (sweet, salty, sour, bitter, and umami), the secret is to start early by presenting foods. In addition to breast milk, we find umami in many foods, such as tomatoes, corn, peas, mushrooms, and also animal products like meats and seafood. When you mix these ingredients with others that are sour or bitter, you create an interesting harmony, because umami has the power to mellow those tastes—helping prevent rejection. In this way, children get used to a variety of tastes, build a more colorful diet, and create a sensory “dictionary” in their memory.

The importance of salivation for developing children’s palates

The doctor also explains that, like other tastes, umami increases salivation. She points out a difference: saliva production is a bit more intense due to the more prolonged stimulation.

“Increased salivation improves chewing, and the aromas present in seasonings are diluted and spread more easily through the mouth so they can reach the olfactory receptors involved in retronasal smell,” she notes. These factors are essential for improving children’s palates so they can learn and remember the various tastes and aromas in foods—and follow a more balanced, healthy diet.

In addition, try using a variety of seasonings in appropriate amounts—vinegar, lemon, and other herbs and spices—so the meal becomes more enjoyable and children learn to eat a wider range of foods.

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 the persistence of the overall taste for a few minutes after eating. To learn more, visit www.portalumami.com.br and follow on social media at facebook.com/gostoumami and instagram.com/ogostoumami.