Scientists at the Monell Center have confirmed the role of a specific taste receptor for umami taste. This finding will allow an increased understanding of human taste variation and may help in the discovery of other taste receptors that could play a role in umami taste.

Scientists have discovered that one of the most common amino acids, glutamic acid, present in vegetable protein can help to lower blood pressure. Vegetables such as broccoli and cabbage are particularly high in glutamic acid, which is key in creating the umami (savoury) taste in foods. The study of 4680 people aged 40 to 59 found that the more dietary glutamic acid they consumed, the more their blood pressure fell.

This very thorough review paper examines all of the available scientific literature relating to the possible role of monosodium glutamate in provoking allergic reactions and asthma. The review concludes that these studies have failed to demonstrate a clear and consistent link between the ingestion of monosodium glutamate and the development of allergies and asthma. In their conclusions the authors state "In short, the current evidence does not suggest that MSG is a significant contributor to asthma, urticaria, angio-oedema or rhinitis".

A team of scientists in the US have recently discovered a unique mechanism by which certain molecules can drastically enhance the umami flavour - the savoury taste often associated with protein-rich foods such as meat, cheese and seafood.