Umami theory

Umami theory describes the recognition of a fifth fundamental taste, alongside sweet, sour, salty, and bitter. Umami is associated with savory, broth-like flavors, primarily from amino acids like glutamate found in foods such as meats, aged cheeses, mushrooms, and fermented products. When these compounds interact with specific receptors on our tongue, they send signals to our brain, creating a sensation of depth and richness in flavor. This taste enhances the overall eating experience by balancing other flavors and increasing salivation, which aids digestion. In essence, umami reveals the richness and fullness of many traditional and natural foods.