Umami: Discover the Origin and the Health Benefits of the Fifth Taste

Doctor in Food Science explains the origin, lists foods, and highlights its benefits

January 2021 – You may have heard the word umami in cooking shows and TV series, but this taste is much more than just a culinary term. Alongside sweet, salty, sour, and bitter, the fifth basic taste of the human palate adds more flavor to preparations and brings health benefits. Discovered in 1908 by professor and researcher Kikunae Ikeda, the word means “delicious” and “savory” in Portuguese.

Umami exists in hundreds of foods, including cured meats, mushrooms, cheeses, fish, and tomatoes. It is the basis of famous broths and the reason behind the universal preference for pasta dishes and pizzas, topped with delicious sauces and grated parmesan cheese. “It is not just a culinary term but can be a great ally to health. The main substance responsible for this taste is the amino acid called glutamate, naturally present in different foods,” explains Hellen Maluly, PhD in Food Science from the Umami Committee.

The benefits are attracting the attention of many professionals, not only in gastronomy but also in the medical and nutrition fields. “Umami is literally mouthwatering. One of its main advantages is its role in oral health, as it stimulates salivation. This increase in salivary secretion improves chewing and enhances the sensitivity to the overall taste of foods, helping with the consumption of items often excluded from diets due to difficulties in swallowing or acceptance. From a health perspective, this is very positive, especially for those who experience dry mouth or gradual loss of taste, common in elderly people due to aging and in patients undergoing chemotherapy,” says Hellen.

The umami taste can be identified in foods such as cheeses, tomatoes, corn, peas, seaweed, mushrooms, and meats, as well as in the flavor enhancer available on the market, monosodium glutamate (MSG). “In addition to providing a much more enjoyable gastronomic experience, the fifth taste also helps with protein digestion and can reduce sodium in meals by up to 37% without losing overall flavor. While 1g of table salt has 388mg of sodium, the same amount of monosodium glutamate contains only 123mg. Cooking with ingredients that provide umami in the right amounts can be a simple, healthy, and very pleasurable experience,” emphasizes the specialist.

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 in 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 food ingestion. To learn more, visit www.portalumami.com.br.