Construct · 1 fields · 2 citations

umami: a standalone construct

One name. One construct. A landmark on the map.

● anchor · one construct, one field Nearest construct by meaning·not indexed
umami1 CONSTRUCTUmamiIKEDA · GLUTAMATE

A single standalone construct; nearby constructs are located against it in the Collider. Tap a field for its definition, unit, and measures.

Sensory science

The savoury basic taste of glutamate

Umami is the basic taste evoked by glutamate and certain nucleotides, the deep savoury quality of broth, aged cheese, tomatoes, and cured fish, distinct from sweet, sour, salty, and bitter. Ikeda identified it in 1909 by isolating glutamate from kombu stock, work translated in his 2002 New seasonings, and Nelson and colleagues' 2002 An amino-acid taste receptor identified the T1R1–T1R3 receptor that detects it, confirming it as a genuine fifth taste with its own transduction. The referent is a specific taste quality tied to particular molecules and receptors, with a marked synergy between glutamate and nucleotides, assessed by taste-recognition thresholds and receptor response.[1][2]

Unit
The perceived savoury intensity elicited by glutamate and synergistic nucleotides
Recovery means
Not applicable
Measured by
Assessed by taste-recognition thresholds, intensity ratings, and T1R1–T1R3 receptor response

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Nearby constructs

enhancer1 fields · 1 citationsanchor · a standalone constructquality6 fields · 13 citationsjingle · one name, six constructsreceptor2 fields · 2 citationsjingle · one word, two constructs

References

  1. Ikeda, K. (2002). New seasonings. Chemical Senses, 27(9), 847–849. (Original work published 1909) https://doi.org/10.1093/chemse/27.9.847
  2. Nelson, G., Chandrashekar, J., Hoon, M. A., Feng, L., Zhao, G., Ryba, N. J. P., & Zuker, C. S. (2002). An amino-acid taste receptor. Nature, 416(6877), 199–202. https://doi.org/10.1038/nature726

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