Umami – it’s obvious, isn’t it?

The extraction of umami

The flavour, which translates as delicious flavour or Good taste what first gave it its name at the beginning of the 20th century was the Japanese chemist Kikunae Ikeda. He set out to discover the reason behind the intense flavors of seaweed – and came to the conclusion that the salt Glutamic acid plays a key role in creating the savoury, hearty flavour.

What exactly is umami?

Umami refers to a rounded, savoury flavour with a certain depth. It is often difficult to put into words, yet is usually recognised immediately. Umami is frequently described as meaty, deliciously savoury or even reminiscent of stock. However, these comparisons fall short, as umami is not a flavour but, just like sweet, sour, salty and bitter, a basic taste that specifically appeals to our sense of taste.

Umami is mainly triggered by three substances:

• Glutamic acid (glutamate) is an amino acid that occurs naturally in many foods. It is the classic umami trigger and is found, for example, in protein-rich foods such as cheese or meat. However, tomatoes are also rich in glutamate, even though they are low in protein.

• Inosine monophosphate (IMP) is a so-called nucleotide found in foods such as fish and meat. IMP is produced during the meat-maturing process. It plays a key role in enhancing the umami flavour, particularly when combined with glutamate.

• Guanosine monophosphate (GMP), which is also a nucleotide, has only a faint umami-like flavour in its own right. Here, too, its main strength lies in its synergy with glutamate. Together, they produce a significantly stronger umami effect than can be achieved by either alone. GMP is found in significant quantities in many mushrooms – particularly in dried shiitake mushrooms, oyster mushrooms and morels.

In addition to these three compounds, the amino acid aspartic acid is also thought to play a certain role in the perception of umami. It is found in foods such as Asparagus or Soya However, its effect on the taste buds is significantly weaker, which is why it is regarded as complementary rather than central.

How do we perceive umami on our tongues?

Just as with the other tastes, these substances bind to the umami taste receptors on our tongue. Yes – they really do exist. Since researchers were able to identify these specific taste buds on our tongues in 2020, general recognition of the umami flavour has taken a major step forward.

So, in a way, our bodies are designed to recognise umami. This helps them, for example, to identify food sources that are rich in protein and nutrients.

Which foods are umami?

Umami can be found throughout the culinary world, as there are a wide variety of foods that are naturally rich in these flavour compounds.

• At Dairy products Parmesan, in particular, stands out as a real umami powerhouse. It develops a high concentration of free glutamate, especially during long-term maturation. Other hard cheeses, such as Gouda, Emmental and the blue-veined Roquefort, also develop an intense umami flavour as they mature.

• Thanks to inosine monophosphate, umami is present in Fish and meat a constant companion, as it is produced during the ageing or cooking process. Grilled beef, chicken and even air-dried ham, for example, are particularly rich in it. Tuna, sardines and salmon are also good sources, as are fish sauce and pickled fish products such as anchovies.

• Mushrooms – first and foremost the shiitake mushrooms mentioned earlier – are rich in GMP as well as glutamate. When cooked, particularly in their dried form, they develop a strong, stock-like flavour.

• In the plant-based foods Long-ripened and dried tomatoes really stand out. Furthermore, kombu—Algae, roasted onions, peas or even soya products such as edamame or tempeh – depending on how they are prepared – are packed with umami compounds.

In addition, they benefit fermented and concentrated seasonings such as soya sauce, miso, yeast extract or even classic beef stock, all of which have a rich flavour – making them ideal for adding depth of flavour to dishes.

By the way: breast milk also contains glutamate. So babies are real connoisseurs of umami.

Isn’t monosodium glutamate unhealthy?

This question is almost invariably linked to the word ‘glutamate’. And even though the misconception persists, as things stand, glutamate is not harmful to health when consumed in normal daily quantities. That said, a distinction must be made between naturally occurring glutamate and so-called exogenous glutamate, which is added via flavour enhancers. Glutamate is an important, natural substance, and even as a food additive, there are no concerns raised about its occasional use to enhance flavour.

Umami – savouring flavour with Ehlert

Anyone who understands how umami is created and uses it deliberately can produce a range of flavourful foods with a savoury depth. Umami also makes it possible to produce products with less added salt, sugar or fat that still have an intense effect on our sense of taste. This is a real advantage, particularly at a time when healthy eating and fewer additives are all the rage.

With our range, we supply you with everything you need in terms of supplies and consumables for your food production. After all, great taste doesn’t just happen by chance – it’s the result of the right combination of production conditions, expertise, quality and the right equipment.