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<p><span style="color: #000000"><b>Umami</b>, also referred to as <b>savoriness</b>, is one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. <i>Umami</i> <span style="font-weight: normal">(<span lang="ja" class="t_nihongo_kanji" xml:lang="ja">旨味</span><span class="t_nihongo_help noprint"><sup><span style="padding-bottom: 0px; padding-left: 0.1em; padding-right: 0.1em; font: bold 80% sans-serif; text-decoration: none; padding-top: 0px" class="t_nihongo_icon"><font size="1">?</font></span></sup></span>)</span> is a loanword from Japanese meaning "good flavor" or "good taste" (noun).<sup id="cite_ref-0" class="reference"><font size="2">[1]</font></sup> "Brothy", "meaty", or "savory" have been proposed as alternative translations, however.<sup id="cite_ref-nature06_1-0" class="reference"><font size="2">[2]</font></sup><sup id="cite_ref-ikeda02_2-0" class="reference"><font size="2">[3]</font></sup> 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 <i>osmazome</i>, an early Western attempt to describe the main flavoring component of meat as extracted in the process of making stock.</span></p>
<p><span style="color: #000000">The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meat (particularly bacon), cheese, broth, stock, and other protein-heavy foods. Salts of glutamic acid, known as glutamates, easily ionize to give the same carboxylate form and 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.<sup id="cite_ref-nature06_1-1" class="reference"><font size="2">[2]</font></sup><sup id="cite_ref-pmid18827337_3-0" class="reference"><font size="2">[4]</font></sup></span></p>
<h2><span style="color: #000000"><span id="Excitatory_substances" class="mw-headline">Excitatory substances</span></span></h2>
<div class="rellink relarticle mainarticle"><span style="color: #000000">Main article: Glutamic acid (flavor)</span></div>
<h2><span style="color: #000000"><span id="External_links" class="mw-headline">External links</span></span></h2>
<ul>
<li><a class="external text" rel="nofollow" href="http://www.umami.it" rel="nofollow"><font color="#3366bb">Italian umami research</font></a></li> <li><a class="external text" rel="nofollow" href="http://www.umamiinfo.com/what_exactly_is_umami?/" rel="nofollow"><font color="#3366bb">Trade Group Website</font></a></li> <li><a class="external text" rel="nofollow" href="http://www.jpo.go.jp/seido_e/rekishi_e/kikunae_ikeda.htm" rel="nofollow"><font color="#3366bb">Discovery of Umami</font></a></li> <li><a class="external text" rel="nofollow" href="http://www.jneurosci.org/cgi/content/short/26/8/2227" rel="nofollow"><font color="#3366bb">Discovery of Umami Receptors</font></a></li> <li><a class="external text" rel="nofollow" href="http://www.srut.org/index2_e.asp" rel="nofollow"><font color="#3366bb">Society for Research on Umami Taste</font></a></li> <li><a class="external text" rel="nofollow" href="http://www.cbc.ca/news/background/senses/umami.html" rel="nofollow"><font color="#3366bb">"Who's umami? Human taste now comes in five flavours"</font></a>, CBC News, June 1, 2007</li> <li><a class="external text" rel="nofollow" href="http://www.npr.org/templates/story/story.php?storyId=15819485" rel="nofollow"><font color="#3366bb">"Sweet, Sour, Salty, Bitter… and Umami"</font></a> NPR, November 1, 2007</li> <li><a class="external text" rel="nofollow" href="http://online.wsj.com/article/SB119706514515417586.html" rel="nofollow"><font color="#3366bb">A New Taste Sensation</font></a>, by Katy McLaughlin, Wall Street Journal, 12/8/07.</li> <li><a class="external text" rel="nofollow" href="http://query.nytimes.com/gst/fullpage.html?res=9C03E7D91F3CF936A2575BC0A9629C8B63&sec=&spon=&pagewanted=all" rel="nofollow"><font color="#3366bb">Mouthfuls</font></a> : <a class="mw-redirect" title="Huitlacoche" href="/wiki/Huitlacoche"><font color="#0645ad">huitlacoche</font></a> is another <i>beispiel</i>, 24/7/08.</li>
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