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	Umami - Wikipedia, the free encyclopedia
		Umami (Japanese: 旨み、旨味、うまみ) is one of the five basic tastes sensed by specialized receptor cells present on the human tongue.
		Umami was first identified as a taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University while researching the strong flavor in seaweed broth.
		Umami, which has been quietly enjoyed by Eastern civilizations for years, was recently brought to the forefront of western thought by the discovery by the University of Miami of the actual receptors responsible for the sense of umami, a modified form of mGluR4, in which the end of the molecule is missing.
	en.wikipedia.org /wiki/Umami (224 words)

	Basic taste - Psychology Wiki - A Wikia wiki
		Umami is generally described as the taste of the common food flavoring monosodium glutamate, or MSG, first isolated by Dr. Kikunae Ikeda at the Imperial University of Tokyo, Japan, in 1907.
		Umami, it is said, is often found in protein, some vegetables, and fermented foods, such as soy sauce, fish sauce, miso, and fl bean sauce.
		Savoriness or umami is the name for the taste sensation produced by the free glutamates commonly found in fermented and aged foods, for example parmesan and roquefort cheeses, as well as soy sauce and fish sauce.
	psychology.wikia.com /wiki/Umami (2260 words)

	Umami - The Boston Globe
		For the uninitiated, umami (oo-MAH-mee) is the fifth taste, sometimes described as savory or meaty, and distinct from salty, sour, sweet, and bitter.
		Umami is probably far from the final taste to be discovered; David points to January's discovery by French scientists of a taste bud that responds to fat.
		Umami, the Kasabians write, ''is the taste of amino acids that are ready for our bodies to use." A red pepper, then, has more umami than a green one, and a winter squash has more umami than a summer squash.
	www.boston.com /ae/food/articles/2006/03/15/umami (1766 words)

	The new flavor in town - Salon (Site not responding. Last check: 2007-09-10)
		Working with the tongues of rats, the researchers found that umami's receptor, a molecule, was truncated, with the front part of it missing.
		Umami has for years has been on the brink of being accepted into the small cache of primary tastes.
		Umami is a salt, but has also been known to trigger a sweet taste, leading to accusations that it doesn't have its own identity.
	dir.salon.com /health/log/2000/01/24/umami/index.html (711 words)

	Umami - The 5th Taste - Definition - About Umami - Understanding Umami - THE NIBBLE Gourmet Food Magazine
		Umami, long understood in Asia, was the topic of one of last year’s hot cookbooks, The Fifth Taste, Cooking With Umami, by the food writer and chef duo of Anna Kasabian and David Kasabian.
		While umami is an invented word in Japanese, the closest English equivalent is brothy or meaty, with a connotation of savory.
		Umami is the result of the presence of glutamate plus five ribonucleotides including inosinate and guanylate.
	www.thenibble.com /reviews/main/salts/umami-the-new-taste.asp?r=rss (3545 words)

	Fifth Taste Wine
		Umami is associated with an experience of perfect quality in a taste.
		The importance of the fifth Umami taste in the context of wine was first recognized and articulated by Master of Wine Tim Hanni.
		Umami is synonymous with the taste of perfection - a wine that is at its apex of flavor maturity and quality.
	www.kalincellars.com /Umami.htm (558 words)

	Randy's World of Wine - wineloverspage.com
		Umami more often manifests itself as an overall reaction on the palate to certain foods and beverages rich in amino acids, whether attained through cooking processes or activated by high amino acid ingredients.
		Umami plays a restorative role when dashi (a broth made with bonito flakes and dried kelp) is added to Japanese dishes, and conducts the electrical, hot/sweet reaction of sambal (chile paste) when added to Southeast Asian dishes.
		You needn't embrace all of the ramifications of umami.
	www.wineloverspage.com /randysworld/umami1.phtml (1268 words)

	Umami: the fifth element - fifth element of taste; includes recipess Art Culinaire - Find Articles (Site not responding. Last check: 2007-09-10)
		In the 1950's, the FDA categorized umami as a flavor enhancer because it requires the presence of other tastes in order to be perceived.
		Umami is a Japanese word that roughly translates into English as "robust" or "delicious." Umami can also be described as heartiness, savoriness, or fullness of the mouth.
		Based on the spiritual connotation of these words from which umami is derived, the term is sometimes used to convey a broader concept than simply a taste.
	www.findarticles.com /p/articles/mi_m0JAW/is_69/ai_105735781 (1044 words)

	Umami
		Umami is something that, in recent years, has come to be referred to as the “fifth taste.” Historically, it was believed that the human tongue can detect only four basic tastes: sweet, sour, bitter and salt; every taste is simply some combination of these.
		It is often described as the “overall reaction or feel of the palate to certain foods and beverages,” and is associated with the sense of ripeness and developed flavor of some foods including vegetables such as ripe tomatoes and protein-rich foods such as aged cheeses, meats and shellfish.
		Kikunae Ikeda, the Japanese professor who first identified umami in the early 1900s, believed umami was one of the only two senses, besides sweetness, that is perceived by the palate as pleasant.
	www.silveradovineyards.com /html/umami.html (757 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.
		Meanwhile, the identification of a receptor for umami is likely to strengthen its claim to recognition as a fifth primary taste, on an equal footing with the four that are better known.
	www.nature.com /neuro/press_release/nn0200.html (1120 words)

	Umami: That 'mmmm, so good' taste
		Two branches of Umami Cafe have opened in New York, and a new cookbook - "The Fifth Taste: Cooking With Umami" (Universe, $27.50) - assembles a spectrum of recipes with a smart explanation of the concept.
		The most common English translation of umami is "brothy." That works if you're describing soups ranging from miso to matzo ball, from Vietnamese pho made with a 24-hour beef broth to instant ramen stirred from a packet of powder.
		Umami and monosodium glutamate: The lauded fifth taste and the vilified food additive have been two sides of the same coin for nearly a century.
	www.azcentral.com /home/food/articles/0707umami0707.html (1292 words)

	Strat's Place - Daniel Rogov - The Noise About Umami
		Looking at the reality of the issue, although some scientists are convinced that umami is indeed a unique taste, others deny this, stating that the sensation caused by umami is simply a taste enhancer.
		Even though Baruch feels that the evidence for the phenomenon of umami is conclusive, he points out that there are researchers, especially in the Western world, who perceive umami (like msg) not as a unique taste but as a combination of already recognized tastes, especially those of sweet and salty.
		The first is that the umami taste operates through those taste buds that are most sensitive to sodium; the second is that there are receptors that are specific to the taste of umami (as others would be, for example to the taste of sweet or bitter).
	www.stratsplace.com /rogov/noise_about_umami.html (1064 words)

	Soy Sauce, Teriyaki Products and Home Cooking Recipes - Kikkoman Products and Recipes
		Often translated as "savory" or "brothy," umami can be described as the tongue-coating, meaty flavor of sautéed mushrooms, a juicy steak, aged cheese, or a rich stock.
		Physiologically, the umami taste is related to the presence of glutamic acid, which is abundant in protein-rich foods.
		Umami is particularly desirable in processed foods, where rapid preparation can be an obstacle; the cooking time required to develop rich, meaty flavors is often overridden by tight production schedules.
	www.kikkoman-usa.com /_pages/manufacturer/basics/umami.asp?loc=103&subsection=basics&subsection2=umami (317 words)

	Olympus MIC-D: Brightfield Gallery - Mammalian Taste Buds
		In Japan, hot is replaced by Umami, which is argued to have its own taste receptor on the tongue.
		The tastiness factor, Umami seibun, according to the Japanese, is associated quite specifically with certain amino acids, sugars, and nucleotides, most notably the food flavor enhancers monosodium glutamate (MSG), sodium inosinate, and sodium guanylate.
		Umami is naturally found in seaweed, tomato juice, Parmesan cheese, mushrooms and other edible fungi, aged cheeses, and protein-rich foods such as steaks and seafood, and is marketed as a synthesized flavor enhancer.
	www.olympusmicro.com /micd/galleries/brightfield/mammaltastebudslow.html (385 words)

	Elusive ‘umami’ adds flavor \| LJWorld.com
		Umami can be considered a secondary flavor or “secret ingredient” to create more interesting and desirable foods.
		The umami taste is used differently throughout Eastern and Western cuisine.
		While a grilled steak tastes great alone, the umami taste naturally in steak can be enriched by aging the meat or by topping with butter, a squirt of lemon and a pinch of salt.
	www2.ljworld.com /news/2005/jun/08/umami (779 words)

	Language Log: Umami
		Umami is a- is a sixth sense, if you will, that's applied to uh to tastings of food um and wine.
		Umami taste is found in a diversity of foods like fish, meats, milk, tomatoes, and some vegetables, and is produced by the glutamate ion and also by some ribonucleotides (including inosine and guanosine nucleotides), which are present in these foods.
		Savoriness or umami is the name for the taste sensation produced by the free glutamates commonly found in fermented and aged foods.
	itre.cis.upenn.edu /~myl/languagelog/archives/002038.html (777 words)

	Tigers & Strawberries » Do You Know Umami?
		It is called “umami,” and a Japanese scientist named Kitunae Ikeda isolated one compound which contibutes this taste back in 1908.
		“Umami” itself is a compound Japanese word, from the root words, “umai” meaning “delicious,” and “mi,” meaning “essence,” and while it is often used to describe the flavor enhancing ability of the salt form of glutamate,,monosodium glutamate, that is not the only proper context for its useage.
		In 2000, researchers at the University of Miami discovered the taste receptor for umami, which essentially proves that umami is a basic taste, for which humans had evolved a hunger.
	www.tigersandstrawberries.com /2006/01/03/do-you-know-umami (1308 words)

	umami cafe: The Fifth Taste
		Umami is that rich, savory, extra-satisfying taste of mushrooms, steak, cheese, oysters, and red wine — just a few of the many foods loaded with umami.
		Umami is a quick and easy way to boost flavor dramatically by waking up taste buds you never knew you had.
		The Fifth Taste: Cooking with Umami is the first book ever to tell what umami really is, which foods have it (and which don’t), and how to use umami every day for some of the best meals you’ve ever had.
	www.umamicafe.com /the_fifth_taste.htm (966 words)

	Weird Words: Umami
		Many specialists now believe that taste is actually more complicated than this, with the taste buds being helped along by sense of smell, by the feel of substances in the mouth and even by the noise that food makes when we chew it.
		In recent years some workers have added a fifth taste, umami, to the other four, though western food scientists are divided about whether it really exists or not.
		Umami is hard to translate, to judge by the number of English words that have been suggested as equivalents, such as savoury, essence, pungent, deliciousness, and meaty.
	www.worldwidewords.org /weirdwords/ww-uma1.htm (236 words)

	Umami in food
		Umami has reached the general public and occasionally it is mentioned in food articles in daily or weekend newspapers or magazines.
		Umami is described: "Umami is the most recent identified of the five tastes.
		Slow, long cooking can contribute to the umami taste as well, because slow and long cooking is also likely to cause the breakdown of proteins releasing the glutamate once bound in the protein into the food in a free form providing its umami taste to the food.
	www.msg.org.au /cooking.html (1627 words)

	HHMI News: Researchers Define Molecular Basis of Human "Sweet Tooth" and Umami Taste
		Both of these experiments demonstrate that receptor molecules on the tongue for both the sweet and “savory” umami tastes are what triggers taste cells on the tongue and palate to transmit taste signals to the brain.
		The researchers said their findings open the way for tracing the circuitry for sweet and umami tastes all the way to the centers in the brain that perceive those tastes.
		To test the response of the knockout mice to sweet or umami tastes, they measured the behavioral preference of the mice for either plain or flavored water.
	www.hhmi.org /news/zuker5.html (1023 words)

	All about MSG
		The umami taste is imparted by glutamate in foods.
		Umami is the "savoury" taste we enjoy in tomatoes, cheese, meat, milk, seafood, cheese, mushrooms, peas, broccoli, and other vegetables.
		We even have taste buds dedicated to the umami taste discovered in 2000 by researches in the USA at the University of Miami click here for more information.
	www.msg.org.au /main.html (2782 words)

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