Umami Day: learn the history of the fifth taste | Press

Some people think umami has existed for less than 20 years, ever since researchers confirmed the existence of receptors for it on the tongue.

There’s nothing more fun than a celebration—especially a tasty one. And on July 25, the most appetizing date in the gastronomic world is celebrated: Umami Day. One hundred and eleven years ago, umami was discovered as the fifth basic taste of the human palate—alongside sweet, salty, sour, and bitter—and it is brought about by the amino acid glutamic acid, which occurs naturally in various foods such as tomatoes, mushrooms, corn, and Parmesan cheese.

Some people think umami has existed for less than 20 years, when researchers confirmed the existence of receptors for it on the tongue. However, the turning point in the world of taste happened long before 2000. In 1908, Professor and researcher Kikunae Ikeda, while tasting dashi—a traditional Japanese broth made with kombu seaweed and bonito—noticed a taste different from those known until then. After extensive research, he succeeded in extracting glutamic acid (free glutamate) from kombu seaweed and became certain that this savory taste truly existed and was present in many of the foods he consumed daily.

July 25 was chosen as Umami Day because it was on this date that scientist Kikunae Ikeda concluded his studies and, consequently, the date on which the fifth taste was discovered.

Since then, new research has identified two other substances that elicit the fifth taste: the nucleotides inosinate and guanylate. In addition, studies have confirmed many benefits related to the intake of umami foods, such as improved food acceptance—especially among children and the elderly—support for oral hygiene, and help with sodium reduction and protein digestion.

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 taste for a few minutes after eating. To learn more, visit www.portalumami.com.br.