Umami ( from Japanese: うま味 Japanese pronunciation: [ɯmami]), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats.: 35–36 . People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP).
https://en.wikipedia.org/wiki/Umami
Umami ( from Japanese: うま味 Japanese pronunciation: [ɯmami]), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats.: 35–36 . People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP).
