Yum's the Word

Hirsch, Michele Lent
July 2011
Psychology Today;Jul/Aug2011, Vol. 44 Issue 4, p46
The article explains the reasons why umami adds flavor to food. According to the author, umami occurs naturally in anchovies that contain the molecule L-glutamate. She adds that umami boosts the flavor of any foods they accompany. She mentions that umami is recognized as one of the five basic tastes, which include salty, sweet, bitter and sour. Some everyday foods that have umami include cheese, tomato, asparagus, and mushrom. Research studies about umami receptors are noted.


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