- Umami is one of the five basic tastes, alongside sweet, bitter, salty and sour.
- Discovered over a century ago, it is best described as a "savoury" or "meaty" flavour.
- The compounds responsible for the umami taste are typically (though not always) found in high‑protein foods.
Have you ever experienced umami? As the fifth basic taste that the human body can detect, it holds a unique place in our sensory experience. But when was it discovered, and why is it so important to us? Find the answers to these questions—and more—below!
The five basic tastes
Taste is one of the fundamental human senses, primarily serving to evaluate the safety of the foods and drinks we consume. It also prepares the body for digestion. The taste of food is caused by its chemical compounds, which interact with sensory (receptor) cells in the taste buds. These cells send information to the brain, helping to identify the taste.
Humans can recognize five basic tastes, each with a specific evolutionary purpose, such as alerting us to spoiled foods or potential toxins:
- Sweet: Helps identify energy‑dense foods. Sweeter foods often contain carbohydrates like glucose, which serve as "fuel" for the body. This taste is generally caused by sugars or alcohols, though some amino acids can also taste sweet.
- Acidic (Sour): The taste of organic acids, caused by hydrogen ions. Sourness can signal spoiled or harmful foods, which is why this taste likely evolved as a protective mechanism.
- Salty:Typically caused by sodium chloride (table salt) or other mineral salts. Scientists believe saltiness helps indicate whether our bodies have enough sodium, which is essential for electrolyte and fluid balance.
- Bitter: Caused by various molecules, often found in plants. Many of these are toxic, so bitterness likely evolved to help humans identify potentially poisonous foods.
- Umami: Triggered by amino acids such as aspartic acid or glutamic acid, umami is often described as "savoury" or "meaty." Some scientists believe umami plays a role in stimulating appetite.
Additionally, researchers are exploring other potential tastes, including alkaline (the opposite of sour), metallic and even watery sensations.
The history of umami
As far back as the Roman Empire, people sought to enhance their food with saltier, spicier or "meatier" flavours. Archaeological excavations have uncovered evidence of various types of fish sauce used for this purpose. Similarly, the ancient Japanese tradition of making katsuobushi—smoked and dried fish essential to Japanese cuisine—served the same goal.
Despite its longstanding presence, this distinct taste wasn't identified until 1908, when Japanese researcher Kikunae Ikeda discovered it. During his experiments, Ikeda pinpointed a specific flavour molecule and identified a monosodium version of glutamate present in brown seaweed. He temporarily named this taste "umami," derived from the Japanese word for "palatability." However, the term gained popularity and the name stuck, cementing the concept of umami as the fifth basic human taste.
At the time, Ikeda's discovery didn't make a significant impact—his research wasn't translated into English until 2002. Nevertheless, in hindsight, it was a groundbreaking contribution to our understanding of taste.
The science
While no taste can be labelled inherently "good" or "bad," the cues we’ve outlined help the body navigate tastes and determine what might be safe or unsafe to consume. So, where does umami stand?
A 2020 review highlights the controversy surrounding umami due to its nutritional implications. The review identified 13 potential positive and negative effects of umami flavour on human health based on existing literature. Positive effects include enhancing taste, improving nutritional intake in the elderly, reducing sodium chloride consumption and decreasing fat intake. On the other hand, potential negatives include hepatotoxicity, migraines, asthma and a possible link to obesity due to increased food consumption.
However, these negative claims were largely based on animal studies, specifically mice and the authors emphasized the need for further research to confirm these effects in humans.
Interestingly, a Polish study from 2016 challenges the notion that umami promotes obesity. While umami substances are known to stimulate saliva secretion, enhance appetite and improve the palatability of food (desirable for improving diet quality), this study found additional benefits. It linked umami substances to participation in metabolic processes, increased satiety and reduced post‑meal hunger recovery.
- Learn More: 10 Simple Tips for Healthy Eating
Further research in the American Journal of Clinical Nutrition supports aspects of both perspectives. It demonstrated that while umami can increase appetite, monosodium glutamate (MSG) specifically enhances satiety when consumed alongside protein.
Ultimately, the potential benefits of umami may outweigh the negatives, but the key is to prioritize food that tastes good to you. Rather than focusing solely on the potential health impacts of specific flavours, it's important to enjoy a balanced and varied diet rich in essential macronutrients, vitamins, minerals and fiber.
Where can umami be found?
Although umami is often inaccurately described as "meaty," it is not exclusive to meat. This savoury flavour can also be found in a variety of plant‑based and fermented foods, as well as other sources:
- Seaweed: A rich source of umami flavour due to its high glutamate content. This is why seaweed is commonly added to broths and sauces in Japanese cuisine.
- Soy Foods:Made from soybeans, these foods can be eaten whole but are often fermented or processed into products like tofu, tempeh, miso and soy sauce, all of which are rich in umami.
- Mature Cheeses: Cheeses such as Parmesan, Roquefort and Gouda are high in umami due to protein breakdown during ageing, which increases levels of free glutamic acid.
- Kimchi: This traditional Korean side dish of fermented vegetables and spices is rich in umami. The fermentation process, facilitated by Lactobacillus bacteria, breaks down digestive enzymes and protein molecules into free amino acids, increasing glutamic acid levels.
- Green Tea: has a high glutamate content, which creates a unique sweet, bitter and umami taste. This drink is also high in theanine, an amino acid that has a similar structure to glutamate.
- Seafood: Naturally rich in glutamate and inosinate (another umami compound), seafood often delivers a powerful umami punch. Glutamate and disodium inosinate work synergistically to enhance the umami flavour.
- Meat: Meat is another classic source of umami, containing both glutamate and inosinate. Dried or aged meats, such as bacon and cured ham, have significantly higher levels of glutamic acid compared to fresh meat. Pork, beef and chicken also contribute to umami flavours, with pork and beef being particularly notable.
- Tomatoes: A top vegetable source of umami, tomatoes owe their sweet yet tangy flavour to their high glutamic acid content. As tomatoes ripen, their glutamic acid levels increase, enhancing their umami profile.
- Mushrooms: Another excellent plant‑based source of umami. Like tomatoes, drying mushrooms can significantly increase their glutamate levels, amplifying their savoury taste.
Bottom line
Umami is one of the five basic human tastes, alongside salty, sweet, bitter and sour. Often described as "meaty," it is triggered by amino acids. Scientists believe umami helps increase appetite, regulate protein digestion, and enhance the feeling of satiety. It is present in a wide range of foods, including meat, fish, tomatoes, seaweed and green tea.