Umami & MSG


Umami is the 5th basic flavor other than sweet, salty, sour and bitter taste. Meanwhile, according to Indonesian nutritional dictionary, Umami as an additional flavor for the 4 main components of flavor (sweet, sour, salty, and bitter). In Indonesia, people know umami as tasty. The main component that creates the umami taste in food is the amino acid glutamate, and one of the sources of umami taste is as MSG or monosodium glutamate.

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



Copyright Ajinomoto© 2017 - All right reserved.

Scroll to Top