School in Campinas already teaches the umami taste | Press

Colégio Educap has introduced Umami in the third year of elementary school, when children begin learning about the senses of the human body.

In some countries, children learn early on at school what the five basic tastes of the human palate are: sweet, salty, sour, bitter, and umami. Although the fifth taste, umami, already has worldwide scientific recognition, the vast majority of textbooks still present only four tastes. However, a school in Campinas, in the metropolitan region of São Paulo, became a pioneer by including umami in its textbook content.

Located in the Vila Nova neighborhood, Colégio Educap introduced Umami in the third year of elementary school, when children begin learning about the senses of the human body. At this stage, teachers explain that umami is one of the tastes the palate can identify, along with sweet, salty, sour, and bitter.

The school’s teachers produce their own teaching materials with the help of other books, and they counted on support from Hellen Maluly—professor of Food Bromatology and Toxicology at Faculdade Oswaldo Cruz and a specialist in the umami taste—to present the topic in class. “Learning about the fifth basic taste from a young age can make a difference in the future, since the senses of taste and smell will shape the diversity of children’s diets,” Maluly explains.

In addition, Hellen notes that learning properly about the senses develops other areas of knowledge. “Children should continually renew their learning about the senses, which will help them appreciate many different things—for example, a work of art or a piece of music—allowing them to broaden their sensory experiences,” the specialist points out.

UMAMI TASTE

Umami is the fifth basic taste of the human palate and was discovered in 1908 by Japanese chemist Kikunae Ikeda. However, it was only recognized by the scientific community in 2000, when researchers at the University of Miami found specific receptors on the taste buds. The amino acid glutamate and the nucleotides inosinate and guanylate are the main substances that provide umami. Parmesan cheese, tomato, mushrooms, and meats in general are foods that contain these substances in large proportions and therefore display the fifth taste more intensely. The two main characteristics of umami are increased salivation and a lingering taste for a few minutes after eating.

UMAMI COMMITTEE

The Umami Committee Brazil is a group created to discuss and disseminate topics related to the fifth basic taste of the human palate, umami. The committee has a direct relationship with the Umami Information Center (UIC), a nonprofit organization dedicated to research on the topic.