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In the early 1900s, Japanese scientist Kikunae Ikeda suggested that umami was a basic taste, like bitter, salty, sour, or sweet. It took about eight decades for the scientific community to officially ...

Umami peptides are short chains of amino acids that contribute to the characteristic savoury taste through specific interactions with taste receptors. These peptides are derived from various food ...

Umami is the fifth of the five basic human tastes to be identified, but it’s no less important for being the last one to the mouth party. Sweet, salty, sour and bitter all play vital roles in how we ...

What makes a meal delicious? Often, the answer might be umami. The Japanese word means "delicious taste," and refers specifically to a savory, meaty flavor often found in fish broths, mushrooms, ...