This broth has a rich feel, and sweet umami taste.

They are used in many Asian cuisines, imparting a unique umami taste.

GMP and a number of its derivatives also have an umami taste.

But the switch to ripe tomatoes and more tomato solids added a stronger umami taste.

The high concentration of glutamates explains the strong umami taste of Parmigiano.

Sweet, bitter, and umami tastes, however, are detected by way of G protein-coupled taste receptors.

Salts, sweet, sour and umami tastes causes depolarization of the taste cells, although different mechanisms are applied.

Glutamic acid binds to a variant of the G protein-coupled receptor, producing an umami taste.

Of the five basic tastes, three (sweet, bitter and umami tastes) are mediated by receptors from the G protein-coupled receptor family.

The umami taste comes from the building blocks of proteins, amino acids and nucleotides, which include not only glutamates but also inosinates and guanylates.

Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste.

The glutamate of MSG confers the same umami taste of glutamate from other foods, being chemically identical.

Monosodium glutamate (MSG), developed as a food additive in 1908 by Kikunae Ikeda, produces a strong umami taste.

In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in shiitake mushrooms also conferred the umami taste.

Additionally, the mGluRs, as well as ionotropic glutamate receptors in neural cells, have been found in taste buds and may contribute to the umami taste.

TRPM5 is a key component of taste transduction in the gustatory system of bitter, sweet and umami tastes being activated by high levels of intracellular calcium.

The skill in Hakka cuisine lies in the ability to cook meat thoroughly without hardening it, and to naturally bring out the proteinous flavour (umami taste) of meat.

The optimum umami taste depends also on the amount of salt, and at the same time, low-salt foods can maintain a satisfactory taste with the appropriate amount of umami.

Although the total amount of amino acids is not different from the uncured ham, the high proportion of the free compounds from the long curing process allows for the highly umami taste of the ham.

Glutamate in acid form (glutamic acid) imparts little umami taste; whereas the salts of glutamic acid, known as glutamates, can easily ionize and give the characteristic umami taste.

They use many ingredients that are naturally rich in it - Yunnan ham, dried scallops and shiitake mushrooms - to enhance the flavors of their stocks and sauces (just as an Italian cook might use grated Parmigiano or truffles to enhance the umami taste of a dish of pasta).

Along with the scientists on the faculty of Reading University, he co-wrote an academic paper on the taste and flavour of tomatoes called "Differences in Glutamic Acid and 5'-Ribonucleotide Contents between Flesh and Pulp of Tomatoes and the Relationship with Umami Taste"