umami

One of the six taste sensations (in addition to bitter, fatty, salty, sour and sweet) that can be perceived over the entire tongue, with the middle and back areas of the tongue being particularly sensitive (see taste). It is perceived due to the presence of glutamates in food or drinks. Glutamates are various salts of amino acids. These are the basic building blocks for proteins.

The substance develops flavour-enhancing properties in food and plays a special role in the palatability and acceptance of many foods. Glutamate (glutamic acid) is found as a building block in almost all proteins and is consumed with almost every meal. Vegetable proteins can even contain up to 40 % glutamic acid. However, glutamate should not be confused with gluten (gluten protein), to which some people have an allergic reaction.

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