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UMAMI
WHAT IS UMAMI?
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FIFTH TASTE
FROM JAPANESE
IN ENGLISH “savory”
COME FROM
GLUTAMATE, A TYPE
OF AMINO ACID
THE DISCOVERY
 JAPANESE SCIENTIST, DR.
KIKUNAE IKEDA IN 1908.
 RESEARCHING THE TASTE OF
KOMBU.
 DISCOVER GLUTAMATE THE
MAIN ACTIVE INGREDIENT.
 TASTE COMMON IN OTHER
FOODS
CULTURE AROUND THE
WORLD
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
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Umami food made from fermented beans and grains.
Umami made from fermented fish, prawns and seafood.
Umami food made from other ingredients.
CULTURE AROUND THE
WORLD
 ASIAN
FERMENTED
SEASONINGS
 THE WORLDWIDE
PERMEATION OF
THE UMAMI TASTE
OF TOMATOES
THE COMPOSITION OF
UMAMI
 GLUTAMATE – A
TYPE OF AMINO
ACID.
 MEAT,POULTRY,
SEEFOOD,
VEGETABLES
THE COMPOSITION OF
UMAMI
 THE NUCLEOTIDES:
INOSINATE, IN MEAT AND FISH.
GUANYLATE, IN MUSHROOMS.
 COMBINING THESE DIFFERENT
KINDS OF UMAMI
UMAMI IS…
 THE FIFTH TASTE
 SLOW TO CATCH ON IN
OTHER WESTERN
COUNTRIES.
 THE ANSWER OF HOW
DELICIOUS A PIZZA IS,
A STEAK, A SOUP OR A
PIECE OF CHEESE.