Fifth taste – Japanese psychophysics discovery

Fifth taste - Kikunae Ikeda

Fifth taste – Japanese psychophysics discovery

Fifth taste – At the beginning of the twentieth century. Japanese psychophysics Kikunae Ikeda singled 5 flavor. He gave it the name umami, which means tasty or delicious. After nearly a whole century of research on the discovery, in 2000. Formally included a new flavor to the remaining four flavors salty, sweet, sour and bitter. Umami taste responsible for the detection of glutamic acid (an amino acid).

Monosodium glutamate – Enhances taste and smell

Monosodium glutamate

Monosodium glutamate – Enhances taste and smell

Monosodium glutamate – Developed a chemical equivalent of natural umami taste. It is the monosodium glutamate, also designated E621. Pure monosodium glutamate has no taste, and added to food enhances its taste and smell. For this reason, it is a component of bouillon cubes, Chinese soups, Vegeta, and other spices.