Umami : The Fascinating Fifth Taste

The human body is an incredible thing. We have evolved highly tuned senses like sight, hearing, smell, touch and taste to protect against predators, overcome disease and avoid poisoning. We need to eat to survive and our sense of taste plays a vital role in keeping us alive.

Our taste buds have 50 – 100 receptor cells on each bud. When a substance comes into contact with the buds, one of the 5 distinct ‘tastes’ sends a message to our brain to inform of the characteristics of what we are about to consume, like an evolutionary warning sign.

Sweet tastes alert the body to the existence of carbohydrates and sugars, essential for growth. Salty indicates the mineral necessary for bodily functions. Sour tastes detect ripeness and when we taste bitter, we know something is not right, thus avoiding poisoning ourselves.

Umami is the fifth taste. The word may be new to you, but umami was first discovered in 1908. Tokyo chemist Dr Kikunae Ikeda found that adding fish flakes and microalgae to a broth deepened flavour profiles to create a distinctive new taste and he worked to prove the theory.

The word umami translates as ‘the essence of deliciousness’ or ‘essence of flavour’. Commonly described as meaty, brothy or earthy, umami is the savoury flavour that coats the mouth and causes a tingle, informing the brain the food is protein-rich and full of amino acids.

Dr Ikeda used sugar cane, molasses and tapioca starch to extract the chemical monosodium glutamate (or MSG) which conveys the umami taste. The new seasoning, ‘Ajinomoto’, began production and it wasn’t long before the versatile powder became a firm favourite in Japanese kitchens.

In the 1980s, MSG became popular in the US and the spicy seasoning immediately faced backlash. Adverse reactions were reported and anti-MSG and racially motivated hysteria ensued, coining the offensive term 'Chinese Restaurant Syndrome'. MSG is deemed safe by the FDA and the WHO.

MSG and that unmistakeable umami taste is found naturally occurring in some cheeses, soy sauce, walnuts, meat and various varieties of tomato and mushroom. Interestingly, glutamic acid is a non essential acid, meaning our bodies produce and metabolise it daily.

Umami tastes are commonly found in highly processed foods like frozen meals, chips and fast food. Producers use MSG seasoning liberally to ensure ready-made meals are satisfying and flavourful. If you've ever chomped through an entire can of Pringles, you'll know it works!

Next time you chow down on a deep, savoury and balanced meal that coats your tongue and makes your mouth water, you know to describe the taste as umami. Taste buds tell the brain the food contains certain essential nutrition. Umami flavours always leave us wanting more!