What is umami?

It is very common in childhood—during nutritional development and the introduction of complementary feeding—for children to have difficulties and even fears about trying new tastes, flavors, and textures. The fear of tasting new foods is known as food neophobia and should be identified and addressed quickly to avoid nutritional deficiencies. At mealtimes in this stage, children may reject certain foods due to their sensory aspects. Appropriate childhood nutrition requires care related to sensory aspects, especially visual presentation such as colors, appealing shapes, and the way recipes are prepared. It is essential that children’s diets include vegetables and fruits, respecting their tastes while presenting flavors, visuals, temperatures, and colors. It is important to observe children’s reactions to each food, as these are moments of development and growth. Children will begin to build their food identity, making room for favorite foods with the presence of umami taste. Offering, for example, a colorful meal like curly lettuce plus umami options—cherry tomato, cooked corn, Parmesan cheese, and mushrooms—can be a great experience. The mouth’s sensory cells send signals to the brain that register different tastes: sweet, salty, sour, bitter, and umami. Some children have a very keen and selective palate. Others prefer combined tastes, like sweet and salty. Therefore, introducing other tastes in childhood—such as umami, which enhances the flavor of foods—is an excellent way to stimulate the palate. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Harmonizing the right foods can be an excellent strategy to make children’s meals more appealing. The family needs to contribute positively to identifying potential childhood neophobias and to building a healthy eating pattern through the discovery and acceptance of new flavors.”