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Abstract
The identification and acceptance of umami as a basic
taste together with the recent advances in umami research are reviewed, beginning with
fish sauces in ancient Greece and Rome and concluding with an examination of the data of
umami to the realization that umami is indeed a basic taste. The contribution of umami
to the flavor of a variety of foods, the role of glutamate and 5'-ribonucleotides in
triggering the perception of umami as well as the role of glutamate, the dominant umami
compound, in human metabolism are also reviewed.
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