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Topic: Kikunae Ikeda

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	E621 (Site not responding. Last check: 2007-10-29)
		Often referred to as MSG, Monosodium glutamate is a white crystalline substance, the sodium salt of the amino acid glutamic acid (E620).
		It was first identified as a flavour enhancer in 1908 by Professor Kikunae Ikeda of Tokyo University, Japan, who found that soup stocks made from Laminaria japonica (a seaweed which had been added to soups for centuries in Japan), contained high levels of the substance.
		Ikeda decided that the unique taste, which he called umami, (delicious), was so different from the four basic tastes (bitter, salty, sour and sweet) that it was in fact a fifth taste.
	www.bryngollie.freeserve.co.uk /E621.htm (1009 words)

	The Discovery of Umami
		At the beginning of the twentieth century, Professor Kikunae Ikeda of Tokyo Imperial University was thinking about the taste of food: "There is a taste which is common to asparagus, tomatoes, cheese and meat but which is not one of the four well-known tastes of sweet, sour, bitter and salty."
		Professor Ikeda found that glutamate had a distinctive taste, different from sweet, sour, bitter and salty, and he named it "umami".
		To be used as seasoning, glutamate had to have some of the same physical characteristics which are found, for example, in sugar and salt: it had to be easily soluble in water but neither absorb humidity nor solidify.
	www.glutamate.org /media/glutamate.htm (257 words)

	Apéritif
		I 1907 startet den japanske professoren Kikunae Ikeda arbeidet med å finne ut hvilken smak det var i forskjellige matvarer som ikke kunne defineres som verken surt, søtt, salt, eller bittert.
		Ikeda kalte denne smaken for umami som for øvrig betyr delikat eller vidunderlig på japansk.
		I laboratoriet isolerte Ikeda glutamat i form av krystaller for å lage et krydder eller en smaksforsterker til bruk i tilberedning av mat.
	www.aperitif.no /utskriftvennlig.db2?id=74889 (638 words)

	Press Releases - Nature Neuroscience
		Umami was first identified as a taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University.
		Ikeda, having been struck by the distinctive flavor of seaweed broth, isolated the molecule responsible for the flavor and showed that it was glutamate.
		Although taste researchers have known about Ikeda's work for decades, it is only recently that umami has gradually gained wider public recognition, probably because of the increasing popularity of Asian food.
	www.nature.com /neuro/press_release/nn0200.html (1120 words)

	Ammas.com's Ask Agent -- The Search Engine for Intelligent Life
		Although Ikeda coined the term "umami" in 1908, it took >75 years for it to become accepted internationally as a basic taste and MSG was generally regarded as a flavor enhancing agent, not a basic taste.
		In 1908, Professor Kikunae Ikeda, who specialized in physical science at the University of Tokyo at the time, discovered the secret behind the great taste of yudofu (bean curd boiled with kelp) when he identified glutamic acid found in the "broth" made from kombu (a type of seaweed) as the source of this delicious taste.
		Professor Ikeda found that glutamate had a distinctive taste, different from sweet, sour, bitter and salty, The glutamate naturally present in food and the glutamate derived from MSG are identical.
	askagent.ammas.com /topics/Cooking/a99486.html (4189 words)

	Symrise - Webzine (Site not responding. Last check: 2007-10-29)
		Professor Kikunae Ikeda of Japan had encountered a taste, initially in a seaweed broth.
		Ikeda called this taste "umami" –; after the Japanese word for "tasty": Umai.
		Kikunae Ikeda had already discovered that glutamate, the salt of glutamic acid, is responsible for umami.
	webzine.symrise.de /en/funde/umami/umami1.php (603 words)

	Flavor Essence - ENaturalHealthCenter.com (e2121.com)
		Monosodium glutamate was invented in 1908 by Dr. Kikunae Ikeda of Tokyo Imperial University.
		In 1907, Professor Kikunae Ikeda noted "There is a taste which is common to asparagus, tomatoes, cheese and meat, but which is not one of the four well-known tastes of sweet, sour, bitter and salty."
		Ikeda's invention, sold under the Ajinomoto name, has become popular as a seasoning and a flavor enhancer not only in Japan, but worldwide.
	www.e2121.com /food_db/viewherb.php3?viewid=532&setlang= (590 words)

	Monosodium glutamate - Wikipedia, the free encyclopedia
		Yet, despite its ubiquity in common food products, the flavor contributions made by glutamate and other amino acids were only scientifically identified early in the twentieth century.
		In 1907, Japanese researcher Kikunae Ikeda of the Tokyo Imperial University identified brown crystals left behind after the evaporation of a large amount of kombu broth as glutamic acid.
		Professor Ikeda termed this flavor “umami.” He then patented a method of mass-producing a crystalline form of glutamic acid, MSG [1].
	en.wikipedia.org /wiki/Monosodium_glutamate (889 words)

	A taste for umami by Keith Stewart \| New Zealand Listener
		In 1907, a professor at Tokyo Imperial University, Kikunae Ikeda, began research into a particular taste characteristic of the traditional seaweed soup called kombu.
		What Ikeda had identified was the fifth taste sense, or food feeling that activates the tongue, and he called it umami, a Japanese word with a suitably complex family of meanings from meaty to delicious and essence.
		The reason is that Ikeda's research gave a sound scientific base to the characteristic taste of drinks such as champagne and conditioned beer that could not be explained by the other taste senses.
	www.listener.co.nz /printable,1042.sm (536 words)

	Monosodium glutamate (Site not responding. Last check: 2007-10-29)
		It was first discovered and patented by Kikunae Ikeda in 1907.
		MSG triggers the (recently identified) taste buds sensitive to umami, one of the five basic tastes ; thisflavor is considered basic in Japanese and Chinese cooking (the word umami is Japanese), but not discussed as much inWestern cuisine, where it is sometimes referred to as "savoury" or "more-ish".
		MSG was first isolated in 1908 by Kikune Ikeda of the Tokyo Imperial University, who successfully crystallized the substance out of seaweed broth.Modern commercial MSG is produced by fermentation [1] of starch, sugar beet, sugar cane, or molasses.
	www.therfcc.org /monosodium-glutamate-57005.html (627 words)

	DISCOVERY (Site not responding. Last check: 2007-10-29)
		It is highly rich in protein, is part of the amino family of acids, and occurs naturally in potatoes, tomatoes, carrots, cheese, tea and kelp to name a few.
		In 1911, a Japanese scientist, Kikunae Ikeda, determined that "the flavor-enhancing effect of adding seaweed to soup was due to large amounts of glutamate contained in the alga" (Hodgson, 1991, p.
		He further discovered that this new substance created a brand new taste in foods, a taste that was neither sweet, sour, bitter, or salty.
	members.aol.com /EHeyn/DISCOVERY.html (122 words)

	speaking in tongues (debris.com - online journal of matthew mcglynn)
		Here is the straight scoop: scientists now recognize a fifth taste sensation, which at the party I remembered vaguely by saying, “And what’s that fifth one, they have it in Japan…” which shed about.00015 yocto-watts of illumination on the topic, even though my comment was historically accurate.
		The sensation is called umami; it was discovered and named by Japanese scientist Kikunae Ikeda in the early 1900s.
		It is in fact no coincidence at all: Kikunae Ikeda invented MSG.
	www.debris.com /journal/470 (550 words)

	C&EN: SCIENCE & TECHNOLOGY - Monosodium Glutamate
		The flavor-enhancing property of MSG was discovered in 1908 by Kikunae Ikeda, a chemistry professor at Imperial University of Tokyo and founder of Ajinomoto.
		Ikeda suggested that free l-glutamate elicits a taste that is distinct from the four known primary tastes: sour, sweet, salty, and bitter.
		Acceptance of umami as a basic taste came only decades after Ikeda laid out his hypothesis, after other umami substances were identified--inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP)--and taste responses were investigated in humans and animals.
	pubs.acs.org /cen/whatstuff/stuff/8130sci3.html (906 words)

	taste (sense) - Hutchinson encyclopedia article about taste (sense)
		What we refer to as taste is really a composite sense made up of both taste and smell.
		In 2000 US researchers confirmed the existence of the fifth taste, ‘umami’, which was first proposed in the early 19th century by Japanese researcher Kikunae Ikeda.
		Umami is now called L-glutamate and a specific molecule receptor for it has been identified in taste buds.
	encyclopedia.farlex.com /taste+(sense) (166 words)

	Too Many Chefs: Umami Dearest (Site not responding. Last check: 2007-10-29)
		Ikeda eventually invented a seasoning which carried umami flavor in a form which could be used as a...
		In 1907 according to this site, "Professor Kikunae Ikeda of Tokyo Imperial University was thinking about the taste of food: 'There is a taste which is common to asparagus, tomatoes, cheese and meat but which is not one of the four well-known tastes of sweet, sour, bitter and salty.'"
		Ikeda eventually invented a seasoning which carried umami flavor in a form which could be used as a seasoning.
	www.toomanychefs.com /archives/001134.php (592 words)

	Monosodium Glutamate (Site not responding. Last check: 2007-10-29)
		MSG triggers the (recently identified) taste buds sensitive to umami, one of the five basic tastes; this flavor is considered basic in Japanese and Chinese cooking (the word umami is Japanese), but not discussed as much in Western cuisine, where it is sometimes referred to as "savoury" or "more-ish".
		MSG was first isolated in 1908 by Kikune Ikeda of the Tokyo Imperial University, who successfully crystallized the substance out of seaweed broth.
		Modern commercial MSG is produced by fermentation[1] of starch, sugar beet, sugar cane, or molasses.
	www.wikiverse.org /monosodium-glutamate (708 words)

	Kikunae Ikeda -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-10-29)
		Kikunae Ikeda -- Facts, Info, and Encyclopedia article
		Kikunae Ikeda (池田菊苗, 1864 – 1936) was a (additional info and facts about Tokyo Imperial University) Tokyo Imperial University professor who discovered the umami flavor.
		He also patented the manufacture of (White crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking) monosodium glutamate.
	www.absoluteastronomy.com /encyclopedia/K/Ki/Kikunae_Ikeda.htm (66 words)

	UMAMI Information Center - What exactly is Umami?
		It was Japanese scientist Dr. Kikunae Ikeda who first discovered that glutamic acid, an amino acid, was responsible for the umami taste of Konbu.
		Kikunae Ikeda of Tokyo Imperial University, and he undertook research to ascertain the true nature of this ‘deliciousness’.
		He discovered that glutamate was the main active ingredient in konbu and coined the term 'umami' to describe its taste.
	www.umamiinfo.com /what_exactly_is_umami? (1013 words)

	Guardian Unlimited \| Archive Search
		Even Kikunae Ikeda, the Tokyo scientist who first isolated the source of the taste, could only think to christen it "umami" which - exotic though it sounds to the untrained ear - means something close to "yummy" in Japanese.
		South-east Asian chefs have exploited it throughout history - it's an essential part of the taste of seaweed, among other things - and Ikeda identified it as long ago as 1908, demonstrating that the food substance usually responsible for stimulating the taste was glutamic acid; parmesan cheese, tomatoes, mushrooms and peas are loaded with it.
		And yet, until last week, scientists' attempts to develop Ikeda's insights - and, crucially, to find out whether or not umami really is a distinct taste - had progressed at an excruciatingly slow pace.
	www.guardian.co.uk /Archive/Article/0,4273,3955865,00.html (877 words)

	News in Science - Sweet? sour? or maybe Umami? - 25/01/2000
		The truncated molecule responds to glutamate at the same concentrations at which glutamate can be tasted, and chemicals that mimic the taste of glutamate also activate the receptor.
		Although taste researchers have known about Ikeda's work for decades, it is only recently that umami has gained wider public recognition.
		As the most abundant amino acid, glutamate is present in many protein-containing foods, including meat, seafood and aged cheese.
	www.abc.net.au /science/news/stories/s95290.htm (316 words)

	Great Japanese inventors in History
		Kikunae Ikeda was born in the first year of the Genji Era (1864) in Kyoto.
		In year 22 of the Meiji Era, he graduated from the Science Faculty of the Tokyo Imperial University, and from year 32 of the Meiji Era he spent two years as an exchange student abroad in Germany.
		Even after retiring from the Tokyo Imperial University in year 12 of the Taisho Era, Kikunae Ikeda continued his passionate research of methods aimed at completing the technology to manufacture sodium glutamate which is produced mainly from the sugar beat waste liquor which can be used as a raw material for manufacturing sodium glutamate.
	www.batfa.com /greatjapanese.html (3377 words)

	Science Amino Vital Sports Science Foundation
		Amino Science was born in 1908, when a Tokyo Imperial University professor named Kikunae Ikeda won a patent for a process that derived crystallized glutamic acid from seaweed broth.
		Although amino acids had been known to be the building blocks of proteins since the late 19th century, Ikeda’s discovery marked the beginning of intensive research into the applications and benefits of amino acids.
		From the beginning, Ajinomoto, the company that first began commercial production of glutamic acid in 1909, has been the global leader in Amino Science RandD, pioneering the first amino acid application as a flavor enhancer and subsequently expanding and extending amino acid applications for nutrition, pharmaceuticals and, most recently, sport supplements.
	www.avssf.org /science.html (273 words)

	Encyclopedia: Ajinomoto
		Ajinomoto's signature product, MSG seasoning, was first marketed in Japan in 1909, having been discovered and patented by Kikunae Ikeda.
		The company rapidly expanded to other countries, with Ajinomoto U.S.A., Inc. being established in 1956.
		In early 2001, Ajinomoto was involved in a scandal in Majority-Muslim Indonesia when it emerged that a pork-based enzyme had been used in its production of MSG.
	www.nationmaster.com /encyclopedia/Ajinomoto (594 words)

	Guardian Unlimited \| Weekend \| My heart belongs to umami
		The term umami was first coined by the scientist Kikunae Ikeda of the Tokyo Imperial University way back in 1908.
		There is still no direct translation for it in English, but umami is best described as savoury, meaty and broth-like.
		Ikeda looked at the constituents of konbu, and found that the umami character was created by the presence of glutamates.
	www.guardian.co.uk /weekend/story/0,3605,753298,00.html (1243 words)

	Descubrimiento (Site not responding. Last check: 2007-10-29)
		En 1907, el Profesor Ikeda inició sus experimentos para identificar cuál era el origen de este sabor distinto.
		El Profesor Ikeda observó que el glutamato tenía un sabor diferenciado, distinto, de los sabores dulce, ácido, amargo y salado, y le puso el nombre de "umami".
		El Profesor Ikeda observó que el glutamato monosódico tenía buenas propiedades de conservación y un fuerte sabor umami o sabroso.
	www.glutamato.org /media/glutamate.htm (216 words)

	Glutamat Informationsdienst - Die ersten Schritte (Site not responding. Last check: 2007-10-29)
		Im Jahr 1907 begann Professor Ikeda seine Experimente, um herauszufinden, was die Quelle dieses besonderen Geschmacks war.
		Professor Ikeda beschloss, aus diesem neu isolierten Glutamat ein Würzmittel herzustellen.
		Professor Ikeda fand heraus, dass Monosodium Glutamat gute Lagereigenschaften und einen starken würzigen oder Umami-Geschmack aufweist.
	www.glutamat.info /media/glutamat_glutamate.htm (228 words)

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