One hundred years ago, Professor Kikunae Ikeda of Tokyo Imperial University discovered that glutamate was the key to the taste of the Japanese stock dashi. He named this taste umami.
Thank you for your interest in glutamate.
To send us an e-mail please use the form below. You are welcome to ask a
question or to send us a comment. Simply click "Submit" when you're done.
We look forward to hearing from you.
Your comment:
Your name:
Your Email address:
Your country:
Molecular mechanism for the umami taste synergism
Umami compounds are a determinant of the flavor of potato (solanum tuberosum L.)
The receptors and cells for mammalian taste