Umami: Taste for Health

This work addresses the concept of umami, a unique taste conferred by the amino acid glutamate. This taste was first described in 1908 by Dr. Kikunae Ikeda from the University of Tokyo. Over the past century, hundreds of studies have explored the mechanisms of taste, leading to the characterization of the umami receptor in 2002.

The fifth basic taste plays an important role in nutrition and health, yet it remains underexplored. Umami: Taste for Health provides an overview of the relationship between umami and human health. The authors explain how glutamate not only produces a characteristic mouth sensation but also acts as a signaling molecule to induce physiological responses. Supported by recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance for reducing salt intake, promoting satiety, and supporting healthier aging. The text also discusses practical culinary applications to enhance umami taste and the practical use of umami to promote healthy eating.

English E-book