UMAMI

Evidente, Ralph Carlo

Reyes, Carl Samuel
What is umami?
Umami is a savoury taste, often known as the
fifth taste. It is a subtle taste and blends well
with other tastes.
Example:
After eating Cheddar cheese or tomatoes,
there may be a savoury taste lingering - this
is umami.
How was it discovered?
Umami was discovered by Dr Kikunae
Ikeda, from Tokyo Imperial University,
Japan, in 1908.
He undertook research into Dashi, a
traditional Japanese stock made from
kombu (kelp). His research lead to
describing the savoury taste as umami.
He was sure that this taste was held in
common by other foods with a savoury
flavour, including those used in Western
meals such as tomatoes and meat. Upon
investigation it was discovered that these
foods also had umami.
Dr Kikunae Ikeda
What is dashi?
Dashi is a traditional stock used in
Japanese cooking. It has been
used for over 1,000 years.
Dashi is made from dried kombu
(kelp), katsuobushi (dried bonito
fish) or dried shiitake mushrooms.
Dashi means boiled extract.
 Umami in Japanese cuisine
Here are four traditional Japanese foods
which have an umami taste.

Sea Vegetables Fresh tuna Shittake mushroom Bonito

Wakame and Nori

British Nutrition Foundation

2010
Familiar foods with a umami taste
Generally, umami taste is common to foods that contain high
levels of L-glutamate, IMP and GMP.
tomatoes;
cured pork, e.g. ham, sausage, bacon;
Cheddar cheese;
Parmesan;
meat, e.g. beef;
anchovies;
yeast extract.
Naturally occurring glutamate can be found in meats and
vegetables, whereas inosinate comes primarily from meats
and guanylate from vegetables.
Umami is found in foods and beverages that
are high in AA.
Umami can also alter the perception of
other tastes:
o Sodium seems saltier
o Sugar sweeter
o Sour and Bitter less acerbic and biting
It also enhances the perception of thickness
and complexity
Improves the overall palatability
What Is Chinese Restaurant Syndrome?
It refers to a group of symptoms that some people
experience after eating food from a Chinese
restaurant.
Symptoms: headache, skin flushing, and sweating.
A food additive called monosodium glutamate
(MSG) is often blamed for the symptoms some
people experience after eating Chinese food.
MSG symptom complex include:
Headache
Flushing
Sweating
Facial pressure or tightness
Numbness, tingling or burning in the face, neck and other
areas
Rapid, fluttering heartbeats (heart palpitations)
Chest pain
Nausea
Weakness
History of Chinese Restaurant Syndrome

It was a disease whose spread owed as much to persisting prejudices

about Chinese culinary practices and culture as it did to fears the effects
of MSGs
Dr. Robert Ho Man Kwok: symptoms started after 20 minutes
In 1972, popular actor, Lorne Green, collapsed on the stairs outside a
Chinese restaurant.

What Causes Chinese Restaurant Syndrome?

MSG is thought to be linked to these symptoms, but its not proven.
If you become ill after eating Chinese food or other foods that contain
MSG, you may be sensitive to the food additive.
Its also possible to be sensitive to foods that naturally contain high
amounts of glutamate
What can we conclude about this issue?

-Researchers have found no definitive evidence of a link between

MSG and these symptoms. In fact, Glutamates even contribute to
the maintenance of our nutrition levels. Glutamic acid is
converted to glutamate once inside the human body, and actually
plays an important role as a neurotransmitter and an
antioxidant.

-Researchers acknowledge, though, that a small percentage of

people may have short-term reactions to MSG. Symptoms are
usually mild and don't require treatment.