“essence of deliciousness” – meaty, savory deliciousness that deepens flavor

• Discovered over a century ago
• 5th taste along with sweet, sour, salty and bitter
• Signals the body that protein has been consumed
• Glutamate, Inosinate and Guanylate are the main components of umami
• Fermentation increases umami in food items like soy sauce, fish sauce and miso
• Umami coats the tongue, allowing taste to linger and create a mouth watering affect
• Triggers the secretion of saliva driving craveability and satiety