More Related Content Similar to Umami- the 5th taste Similar to Umami- the 5th taste (20) More from nutritionistrepublic More from nutritionistrepublic (20) 10. Taste receptors on the tongue and palate recognize each of the five basic tastes. For example, when the umami receptors come in contact with glutamate, this Information is relayed by the vagus nerve to the brain where the umami taste is recognized. Recently researchers discovered glutamate-specific receptors in the stomach. These receptors only react to glutamate and connect, by the vagal afferent nerve, to the brain. This suggests that the detection of glutamate by the receptors in the stomach may signal the presence of protein to the brain and enable the gastro-intestinal tract to prepare for protein digestion. (Yasumatsu et al, 2009) 14. UMAMI IN JAPANESE CUISINE © British Nutrition Foundation 2010 16. SOURCES OF UMAM I Sea food Meat Kombu (seaweed) Beef Katsuobushi (dried bonito flakes) Pork Niboshi (small dried sardines) chicken Macquerel Prawns Cod Squids Oysters Shellfish 17. © Umami Information Centre Vegetables Others Tomatoes Parmesan Cheese Mushrooms Green Tea Truffles Soy sauce Soyabeans Chicken egg Potatoes Oyster sauce Sweet potatoes Chinese cabbage Carrots 24. 1. Glutamate is the purest taste of umami, the fifth basic taste. Umami taste receptors have a special affinity for free glutamate. 10 2. We consume between 10g and 20g of glutamate from our diet, of which glutamate from seasoning or condiments is less than 10%. THINGS YOU SHOULD KNOW ABOUT MONOSODIUM GLUTAMATE - MSG 4. The body treats glutamate in exactly the same way whether it comes from the food we eat or is added as seasoning. 5. Glutamate is important for healthy metabolism, however most of the dietary glutamate we consume is used as fuel by the cells of the digestive system. 3. Monosodium glutamate brings nothing new to the diet; it is the sodium salt of an amino acid found abundantly in protein . 6. Increasing the umami taste in food by increasing the level of free glutamate can result in salt (sodium) and fat reduced recipes which still taste satisfying. 9. The extensive body of research which exists about this widely used ingredient has been reviewed by independent scientists and regulatory authorities throughout the world - all have found MSG to be safe. 7. Replacing table salt with monosodium glutamate reduces the sodium content of recipes, as MSG contains one third of the amount of sodium. 10. Numerous well conducted scientific studies have failed to show a connection between MSG and adverse health effects. In fact, MSG gives the benefit of umami taste. 8. Only a small amount of added glutamate is required to optimize umami taste; using more won't do you any harm but, as with salt, the food might not taste as good. I © International Glutamate Information Service 2011
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