[go: nahoru, domu]
Jump to content

Umami: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
m other pages on this topic refer to recognition primarily being in Asia
Badagnani (talk | contribs)
136,593 edits
+Japanese and Chinese-specific information about this term of East Asian origin
Line 1: Line 1:
{{For|the record label|Umami Records}}
{{For|the record label|Umami Records}}
'''Umami''', popularly referred to as '''savoriness''', is one of the five generally recognized{{Who|date=November 2009}} [[Taste#Basic tastes|basic tastes]] sensed by specialized receptor cells present on the human and animal [[tongue]]. {{nihongo|''Umami''|旨味}} is a [[loanword]] from [[Japanese language|Japanese]] meaning roughly "tasty", although "[[Broth|brothy]]", "[[Meat|meaty]]", or "savory" have been proposed as alternative translations.<ref name=nature06>{{cite journal |author=Chandrashekar J, Hoon MA, Ryba NJ, Zuker CS |title=The receptors and cells for mammalian taste |journal=[[Nature (journal)|Nature]] |volume=444 |issue=7117 |pages=288–94 |year=2006 |month=November |pmid=17108952 |doi=10.1038/nature05401}}</ref><ref name=ikeda02>{{cite journal |author=Ikeda K |title=New seasonings |journal=[[Chem. Senses]] |volume=27 |issue=9 |pages=847–9 |year=2002 |month=November |pmid=12438213 |doi= 10.1093/chemse/27.9.847|url=http://chemse.oxfordjournals.org/cgi/pmidlookup?view=long&pmid=12438213}} (partial translation of {{cite journal | last=Ikeda | first=Kikunae | title=New Seasonings[japan.] | journal=Journal of the Chemical Society of Tokyo | year= 1909 | volume=30 | pages= 820–836}})</ref> In as much as it describes the flavor common to savory products such as meat, cheese, and [[mushroom]]s, umami is similar to [[Brillat-Savarin]]'s concept of ''osmazome'', an early attempt to describe the main flavoring component of meat as extracted in the process of making [[stock (food)|stock]].
{{nihongo|'''Umami'''|[[wikt:旨味|旨味]]}} is one of the five generally recognized [[Taste#Basic tastes|basic tastes]] sensed by specialized receptor cells present on the human and animal [[tongue]]. ''Umami'' is a [[loanword]] from [[Japanese language|Japanese]] meaning roughly "tasty", although "[[Broth|brothy]]", "[[Meat|meaty]]", or "savory" have been proposed as alternative translations.<ref name=nature06>{{cite journal |author=Chandrashekar J, Hoon MA, Ryba NJ, Zuker CS |title=The receptors and cells for mammalian taste |journal=[[Nature (journal)|Nature]] |volume=444 |issue=7117 |pages=288–94 |year=2006 |month=November |pmid=17108952 |doi=10.1038/nature05401}}</ref><ref name=ikeda02>{{cite journal |author=Ikeda K |title=New seasonings |journal=[[Chem. Senses]] |volume=27 |issue=9 |pages=847–9 |year=2002 |month=November |pmid=12438213 |doi= 10.1093/chemse/27.9.847|url=http://chemse.oxfordjournals.org/cgi/pmidlookup?view=long&pmid=12438213}} (partial translation of {{cite journal | last=Ikeda | first=Kikunae | title=New Seasonings[japan.] | journal=Journal of the Chemical Society of Tokyo | year= 1909 | volume=30 | pages= 820–836}})</ref> The same taste is also known as ''xiānwèi'' ({{zh|t=[[wikt:鮮味|鮮味]]|s=[[wikt:鲜味|鲜味]]}} literally "Fresh Flavor") in [[Chinese cuisine|Chinese cooking]]. In as much as it describes the flavor common to savory products such as meat, cheese, and [[mushroom]]s, umami is similar to [[Brillat-Savarin]]'s concept of ''osmazome'', an early attempt to describe the main flavoring component of meat as extracted in the process of making [[stock (food)|stock]].


The umami taste is due to the detection of the [[carboxylate anion]] of [[glutamic acid]], a naturally occurring [[amino acid]] common in [[meat]]s, [[cheese]], [[broth]], [[stock (food)|stock]], and other [[protein]]-heavy foods. [[Salt (chemistry)|Salts]] of the [[glutamic acid]], known as [[glutamate]]s, easily ionize to give the same carboxylate form therefore the same taste. For this reason they are used as [[flavor enhancers]]. The most commonly used of these is [[monosodium glutamate]] (MSG). While the umami taste is due to glutamates, 5'-[[ribonucleotides]] such as [[guanosine monophosphate]] (GMP) and [[inosine monophosphate]] (IMP) greatly enhance its perceived intensity. Since these ribonucleotides are also acids, their salts are sometimes added together with glutamates to obtain a synergistic flavor enhancement effect.<ref name=nature06/><ref name="pmid18827337">{{cite journal |author=Yasuo T, Kusuhara Y, Yasumatsu K, Ninomiya Y |title=Multiple receptor systems for glutamate detection in the taste organ |journal=[[Biol. Pharm. Bull.]] |volume=31 |issue=10 |pages=1833–7 |year=2008 |month=October |pmid=18827337 |doi= 10.1248/bpb.31.1833|url=http://joi.jlc.jst.go.jp/JST.JSTAGE/bpb/31.1833?from=PubMed |format={{dead link|date=May 2009}}}}</ref>
The umami taste is due to the detection of the [[carboxylate anion]] of [[glutamic acid]], a naturally occurring [[amino acid]] common in [[meat]]s, [[cheese]], [[broth]], [[stock (food)|stock]], and other [[protein]]-heavy foods. [[Salt (chemistry)|Salts]] of the [[glutamic acid]], known as [[glutamate]]s, easily ionize to give the same carboxylate form therefore the same taste. For this reason they are used as [[flavor enhancers]]. The most commonly used of these is [[monosodium glutamate]] (MSG). While the umami taste is due to glutamates, 5'-[[ribonucleotides]] such as [[guanosine monophosphate]] (GMP) and [[inosine monophosphate]] (IMP) greatly enhance its perceived intensity. Since these ribonucleotides are also acids, their salts are sometimes added together with glutamates to obtain a synergistic flavor enhancement effect.<ref name=nature06/><ref name="pmid18827337">{{cite journal |author=Yasuo T, Kusuhara Y, Yasumatsu K, Ninomiya Y |title=Multiple receptor systems for glutamate detection in the taste organ |journal=[[Biol. Pharm. Bull.]] |volume=31 |issue=10 |pages=1833–7 |year=2008 |month=October |pmid=18827337 |doi= 10.1248/bpb.31.1833|url=http://joi.jlc.jst.go.jp/JST.JSTAGE/bpb/31.1833?from=PubMed |format={{dead link|date=May 2009}}}}</ref>

Revision as of 17:01, 8 November 2009

For the record label, see Umami Records.

Umami (旨味) is one of the five generally recognized basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami is a loanword from Japanese meaning roughly "tasty", although "brothy", "meaty", or "savory" have been proposed as alternative translations.[1][2] The same taste is also known as xiānwèi (simplified Chinese: 鲜味; traditional Chinese: 鮮味 literally "Fresh Flavor") in Chinese cooking. In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock.

The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meats, cheese, broth, stock, and other protein-heavy foods. Salts of the glutamic acid, known as glutamates, easily ionize to give the same carboxylate form therefore the same taste. For this reason they are used as flavor enhancers. The most commonly used of these is monosodium glutamate (MSG). While the umami taste is due to glutamates, 5'-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP) greatly enhance its perceived intensity. Since these ribonucleotides are also acids, their salts are sometimes added together with glutamates to obtain a synergistic flavor enhancement effect.[1][3]

Excitatory substances

Main article: Glutamic acid (flavor)
See also: Guanosine monophosphate and Inosine monophosphate

Umami as a separate taste was first identified in 1908 by Kikunae Ikeda of the Tokyo Imperial University while researching the strong flavor in seaweed broth.[2] Ikeda isolated monosodium glutamate (MSG) as the chemical responsible and, with the help of the Ajinomoto company, began commercial distribution of MSG products.

Natural glutamate has a long history in cooking: it is naturally found in East and Southeast Asian foods such as soy sauce and fish sauce, and in Italian foods like parmesan cheese and anchovies. It is prevalent in seafood such as lobster, crabs, and shrimp.[4]

Taste receptors

Acknowledged subjectively as a special taste by Eastern civilizations for generations, umami has been described in biochemical studies identifying the actual taste receptor responsible for the sense of umami, a modified form of mGluR4[5] named "taste-mGluR4".

Umami tastes are initiated by these specialized receptors, with subsequent steps involving secretion of neurotransmitters, including adenosine triphosphate (ATP) and serotonin.[6] Other evidence indicate guanosine derivatives may interact with and boost the initial umami signal.[7]

Cells responding to umami taste stimuli do not possess typical synapses but instead secrete the neurotransmitter ATP in a mechanism exciting sensory fibers that convey taste signals to the brain.

In monkey studies, most umami signals from taste buds excite neurons in the orbitofrontal cortex of the brain, showing spatially-specific characteristics:[8]

  • Single neurons having vigorous responses to sodium glutamate also respond to glutamic acid
  • Some neurons display a mechanism of satiety, indicating a process by which taste receptors in the mouth may interact with cortical neurons to curtail eating

See also

Notes

  1. ^ a b Chandrashekar J, Hoon MA, Ryba NJ, Zuker CS (2006). "The receptors and cells for mammalian taste". Nature. 444 (7117): 288–94. doi:10.1038/nature05401. PMID 17108952. {{cite journal}}: Unknown parameter |month= ignored (help)CS1 maint: multiple names: authors list (link)
  2. ^ a b Ikeda K (2002). "New seasonings". Chem. Senses. 27 (9): 847–9. doi:10.1093/chemse/27.9.847. PMID 12438213. {{cite journal}}: Unknown parameter |month= ignored (help) (partial translation of Ikeda, Kikunae (1909). "New Seasonings[japan.]". Journal of the Chemical Society of Tokyo. 30: 820–836.)
  3. ^ Yasuo T, Kusuhara Y, Yasumatsu K, Ninomiya Y (2008). "Multiple receptor systems for glutamate detection in the taste organ" ([dead link]). Biol. Pharm. Bull. 31 (10): 1833–7. doi:10.1248/bpb.31.1833. PMID 18827337. {{cite journal}}: Unknown parameter |month= ignored (help)CS1 maint: multiple names: authors list (link)
  4. ^ Moskin, Julia (2008-03-05). "Yes, MSG, the Secret Behind the Savor". New York Times. Retrieved 2008-08-09. {{cite news}}: Check date values in: |date= (help)
  5. ^ Nelson G, Chandrashekar J, Hoon MA; et al. (2002). "An amino-acid taste receptor". Nature. 416 (6877): 199–202. doi:10.1038/nature726. PMID 11894099. {{cite journal}}: Explicit use of et al. in: |author= (help)CS1 maint: multiple names: authors list (link)
  6. ^ Roper, SD (2007 August). "Signal transduction and information processing in mammalian taste buds". Pflugers Arch. 454 (5): 759–76. doi:10.1007/s00424-007-0247-x. {{cite journal}}: Check date values in: |date= (help)
  7. ^ Daniels, S (February 18, 2008). "Scientists develop new umami taste enhancers". FoodNavigator.com-Europe.
  8. ^ Rolls, ET (2000 April). "The representation of umami taste in the taste cortex". J Nutr. 130 (4S Suppl): 960S–5S. {{cite journal}}: Check date values in: |date= (help)

References

  • Flavor Chemistry: Thirty Years of Progress By Roy Teranishi, Emily L. Wick, Irwin Hornstein; Article: Umami and Food Palatability, by Shizuko Yamaguchi and Kumiko Ninomiya. ISBN 0306461994

External links

Retrieved from "https://en.wikipedia.org/w/index.php?title=Umami&oldid=324669708"