Umani, the 5th taste...

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We know about sweet, salty, sour and bitter. There is now another type of taste called umami. First identified by a Japanese scientist a century ago, umami has long been an obscure culinary concept. Hard to describe, it is usually defined as a meaty, savory, satisfying taste. The food industry is embracing umami as part of an effort to deliver highly flavored foods to consumers while also cutting back on fat, salt, sugar and artificial ingredients. Umani tastes like biting into a slice of pepperoni-and-mushroom pizza. The savory taste, and the full tongue-coating sensation they provide, is umami. While umami is a relatively new concept in this country, it has been well known in parts of Asia for nearly 100 years. It was identified in the early 20th century by Kikunae Ikeda, a Japanese scientist who coined the name umami. Umani is fund in foods that contain high levels of glutamate. The sensation of umani can be tasted in foods that contain MSG (monosodium glutamate). Many studies have found that MSG doesn't cause ill effects in small amounts. It has been debated whether umami was a true taste, as fundamental to the sensory system as sweet or sour. New research shows it is. Senomyx, an ingredient-making company in San Diego, has developed an artificial taste bud, complete with umami receptors, in its lab. The company uses it to test reactions to thousands of ingredients. Cooks skilled in umami can reduce the fat and salt content of foods without sacrificing flavor. There are several ways to boost the umami taste in a meal. One is to add ingredients rich in glutamate, such as Parmesan or other types of aged cheese; soy sauce; tomato products such as juice, paste or ketchup; and fish-based sauces. Another is to use foods high in certain nucleotides, another compound that contributes to the umami taste. These include many kinds of seafood, mushrooms and meat, especially veal and stocks made from bones. Sources: Yahoo News! What do you think of this new type of taste? We don't use MSG in home cooking where I live so I can't relate. Does anyone cook with MSG or umani rich foods? It has been said that people will eat more if the food contains umani. Can this lead to obesity? Are we fooling ourselves?