DefinitionThis section has been translated automatically.
umami" (Japanese, means delicious, delicately spicy, meaty and hearty, tasty) is accepted as the 5th taste quality alongside sweet, sour, salty and bitter.
The umami taste quality is mainly caused by the amino acid glutamic acid and its salts. Some salts of glutamic acid act as "flavor enhancers" to increase the intensity of certain flavors.
LiteratureThis section has been translated automatically.
- Vandenbeuch A et al. (2016) Glutamate: Tastant and Neuromodulator in Taste Buds. Adv Nutr 7:823S-8237S.
- https://www.aok.de/pk/magazin/ernaehrung/lebensmittel/was-ist-umami-und-wie-schmeckt-das/
Prof. Dr. med. Peter Altmeyer