Where can I find a definition for Umami which I think is a kind of savoriness?
Umami (旨味?) is one of the five generally recognized basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami is a loanword from Japanese meaning roughly “tasty,” although “brothy,” “meaty,” or “savory” have been proposed as alternative translations.[1][2] The same taste is also known as xiānwèi (simplified Chinese: 鲜味; traditional Chinese: 鮮味; literally “fresh flavor”) in Chinese cooking. 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 osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock. The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meats, 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 s
mami (旨味?) is one of the five generally recognized basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami is a loanword from Japanese meaning roughly “tasty,” although “brothy,” “meaty,” or “savory” have been proposed as alternative translations.[1][2] The same taste is also known as xiānwèi (simplified Chinese: 鲜味; traditional Chinese: 鮮味; literally “fresh flavor”) in Chinese cooking. 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 osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock. The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meats, 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 sa
Umami, popularly referred to as savoriness, is one of the five generally recognized basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami is a loanword from Japanese meaning roughly “tasty”, although “brothy”, “meaty”, and “savory” have been proposed as alternative translations. 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 osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock. The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meats, cheese, broth, stock, and other protein-heavy foods. Sources: http://en.wikipedia.
