Umami & MSG


Umami is the 5th basic taste beside sweet, salty, sour and bitter. Meanwhile, the Nutrition Dictionary describes Umami as supplementary taste to the four main components of taste (sweet, sour, salty and bitter). In Indonesia, people recognize Umami as “gurih” or savory. The main component that creates Umami taste in food is amino acid glutamate, or known as MSG (Monosodium Glutamate), which is basically the source of Umami taste. Read other available definitions of umami in the Cambridge, Oxford and Longman dictionaries on www.umamiinfo.com

THE HISTORY OF UMAMI


    1908
    Dr. Kikunae Ikeda discovered umami in the extract of Japanese seaweed, or kombu.
    1912

    Dr. Ikeda presented his discovery at the 8th International Congress of Applied Chemistry, Washington-USA, and defined Umami as follows: “Those who pay careful attention to their tastebuds will discover in the complex flavor of asparagus, tomatoes, cheese & meat, a common & yet absolutely singular taste which cannot be called sweet, or sour, or salty or bitter…”

    1985

    Umami gained global scientific acknowledgement as the “5th Basic Taste”

GLUTAMATE IS THE KEY OF UMAMI TASTE


UMAMI LATEST TRENDS


  • 1. Eat Umami, Eat Less

    2. Umami improves living quality of senior patients in hospitals

    3. Umami improves the taste of hospital menu to help speeding up patients’ recovery

    4. Umami helps in low sodium diet

UMAMI PUBLICATIONS



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