Umami

Author:Prof. Dr. med. Peter Altmeyer

Last updated on: 29.10.2020

Requires free registration (medical professionals only)

Please login to access all articles, images, and functions.

Our content is available exclusively to medical professionals. If you have already registered, please login. If you haven't, you can register for free (medical professionals only).

Requires free registration (medical professionals only)

Please complete your registration to access all articles and images.

To gain access, you must complete your registration. You either haven't confirmed your e-mail address or we still need proof that you are a member of the medical profession.

Finish your registration now

DefinitionThis section has been translated automatically.

With "umami" (Japanese for "meaty and hearty, tasty") a 5th taste quality is defined next to sweet, sour, salty and bitter.

Umami is the name for a delicious taste.

The taste quality umami is mainly caused by the amino acid glutamic acid and its salts. Some salts of glutamic acid act as "flavour enhancers" to strengthen the intensity of certain flavours.

LiteratureThis section has been translated automatically.

Vandenbeuch A et al (2016) Glutamate: Tastant and Neuromodulator in Taste Buds. Adv Nutr 7:823S-8237S.

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer