In the mid 1990s, scientists proved that the human tongue has taste receptors that can detect not only the four long-accepted main tastes--sweet, sour, salty, and bitter--but also a fifth taste: umami (the Japanese word for "delicious," pronounced oo-MA-mee). Umami gives food a rich, deep, satisfying taste and velvety "mouth feel."
Human beings are genetically programmed to love the umami taste. Now that scientists have shown how to achieve it--by using foods high in glutamates and ribonucleotides, such as meat, fish, dairy products, and certain vegetable--chefs, culinary schools, and even food manufacturers are transforming their recipes and techniques.
By learning how to intensify the deep, delicious, satisfying "fifth taste," chefs and culinary students have entered a bold new frontier of flavor.
Canadian Broadcasting Corporation
Umami Information Center
Wall Street Journal
Get hands-on training with Le Cordon Bleu Schools of North America.
With an Art Institutes education, imagine what you could create.
You can get started on a new career with Institute of Technology.
For more information about our graduation rates, the median debt of students who completed the program, and other important information, please visit our website at www.iot.edu/disclosure
Kaplan University is focused on recognizing the achievements of military and veteran students and offers the flexibility of an online education.