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DefinitionThis section has been translated automatically.
With "umami" (Japanese for "meaty and hearty, tasty") a 5th taste quality is defined next to sweet, sour, salty and bitter.
Umami is the name for a delicious taste.
The taste quality umami is mainly caused by the amino acid glutamic acid and its salts. Some salts of glutamic acid act as "flavour enhancers" to strengthen the intensity of certain flavours.
LiteratureThis section has been translated automatically.
- Vandenbeuch A et al (2016) Glutamate: Tastant and Neuromodulator in Taste Buds. Adv Nutr 7:823S-8237S.
Prof. Dr. med. Peter Altmeyer