Named Taste No 5, evoking the added allure of a high-class perfume, it triggers the sensation of delight in the brain when at least one of the primary tastes of sweet, sour, bitter and salty is also present.
Umami is the Japanese word for the fifth basic sense of taste, after bitter, salty, sour and sweet.
Despite being known in the East for more than 100 years, particularly Japan, it is a relatively new concept to the West where only the four primary tastes are recognised.
Umami means deliciousness in Japanese, but translates best as 'savouriness' and provides the 'meaty' flavour in meat.
It is formed from glutamates being detected by receptors on the tongue and is the reason why monosodium glutamate (MSG) is used as a flavour enhancer.
It is also found naturally in meats, cheeses and mushrooms.
