Translated from Japanese, umami means “pleasant savory taste” or “essence of deliciousness.” Umami flavor is considered the fifth basic taste after sweet, sour, salty, and bitter. The savory, meaty flavor was discovered in 1908 by Kikunae Ikeda, a professor at Tokyo Imperial University.
Naturally occurring glutamate is the amino acid responsible for umami. The umami flavor profile adds depth to foods, rounds out flavors, and makes cuisine more craveable by providing a sensory experience distinct from saltiness. This effect is often driven by key compounds, including glutamate, inosinate, and guanylate.
