Understanding what umami is and how it tastes
People have an innate ability to recognize the different tastes of food. Most often, this is characterized by four fundamental flavors - sweet, sour, salty, and bitter - complemented with a multitude of unique aromas that vary from dish to dish.
Our sensory experience of food goes far beyond our taste buds. Not only do we perceive flavor through receptors on the tongue, but also via aromas that travel to olfactory systems in the nose when inhaled or as a result of chewing (retronasal). A fascinating dual mechanism allows us to savor and enjoy rich culinary tastes with all five senses!
When it comes to describing the taste of tomatoes or smoked meat, words may fail you. But this isn't because these foods possess a mysterious flavor that's impossible to describe - no, there is indeed a fifth taste known as "umami" which was discovered in the last century! Not only can we distinguish amongst sweet, salty, sour, and bitter tastes easily enough, but with umami included in our gastronomical arsenal of descriptive language we are now able to accurately elucidate even more flavors than ever before!
Become acquainted with umami and its unique flavor. I reached out to Dmitry Koryukin, an SCA-certified trainer and leader of the Barista Academy for his expert opinion on this subject.
What is umami and who discovered it
Umami means “delicious taste” or “pleasant savory taste” in Japanese.
Although umami has existed in numerous food items for centuries, it wasn't identified until 1908 by University of Tokyo chemist Kikunae Ikeda. With his research, he found that glutamate, an amino acid present in various foods and producing a unique taste sensation was the culprit behind this fifth flavor profile. He then took things one step further when he isolated glutamate and patented monosodium glutamate–an exceedingly popular flavor enhancer!
Umami flavor can be found in many different types of food, thanks to the presence of ribonucleotides. To further enhance this taste sensation, sodium ribonucleotide is often added as a common food additive.
Umami has an incomparable flavor that is simultaneously mild, pleasingly meaty, and long-lasting. The sensation it produces will leave your salivary glands working overtime!
Glutamic acid formula © Wikipedia.org
The umami flavor can be found naturally in glutamic acid that is present in many foods, yet its taste remains muted. However, when salt from the same substance - transglutaminase- is released via heat treatment, a much more pronounced and delicious umami profile emerges. So make sure to add some warmth to bring out this hidden wonder of nature!
Take raw meat, for example. Without cooking it, you won't get an umami taste out of it. But when cooked, glutamate is released and the dish has a much richer flavor profile! You can also find glutamate in fermented foods such as soy sauce, cheese, and jerky- all delicious treats that have been enjoyed for years because of their unique umami quality. Vegetables like mushrooms, green peas, corn, and tomatoes are especially known to contain high levels of naturally occurring glutamates too.
Why is umami so pleasant
When you gaze at the mouth-watering image, does your stomach begin to grumble? This is all about making a powerful impression on our minds!
The popularity of the classic hotdog with ketchup, mustard, and chips or bolognese pasta is no mystery. Combining different ingredients creates a unique umami taste that intensifies the spiciness of these dishes - making them irresistible to many.
Our evolutionary journey has made us averse to bitter tastes, to protect ourselves from unpleasantness. On the other hand, we are innately drawn towards sweet-tasting foods because they give us energy and thus essential calories for keeping up our vitality.
Our proclivity for umami can be explained by our natural preference for certain types of food that are cooked or seasoned. This is our body's way of protecting us from the potential poisoning caused by consuming these foods without processing them first - so we cook meat and fish instead of eating them raw. Through this, we ensure fewer adverse effects as a result of what we consume.
Can you taste umami in coffee?
The umami flavor is a rarity in the coffee world, however, Kenyan varieties are known for their distinctive taste of this savory sensation. There's no set way to roast or process the beans to produce these unique flavors- it just happens!
The terroir and fermentation techniques create the unique, complex flavor of experimental coffee. Acetic acid is produced during this process which can range from a pleasant sweetness to an intense vinegar-like zing. And if all goes perfectly in these processes? Then you experience that elusive fifth taste known as umami!
Around five years ago, I noticed the unique umami flavor present in certain types of coffee. Colombia and Kenya are two countries known for producing these blends that possess a "tomato sauce" taste - think savory meaty sauces with tomatoes! It's unmistakable once you recognize it, an unforgettable umami delight.
Umami flavor can be broken down into three distinctive components: the umami of soy sauce, tomatoes, and mushrooms. It boasts a robust beef broth-like taste that is truly unforgettable.
If you want to experience umami, bring home a container of monosodium glutamate from the grocery store and stir it into warm water. This simple dietary supplement will help you fully understand the unique flavor that is Umami!
Too much umami or bitterness can be considered a downside when it comes to taste. Yet, coffee needs some amount of bitterness for it to be balanced and enjoyable. However, if the bitter notes are too strong and overpowering, then they may detract from the overall flavor of your brew.
How to find umami in the taste of coffee?
To make it easier for you to remember the taste of umami, associate it with the taste of tomatoes.
Over the last century, umami has been identified as an essential part of the taste palette. Although traditional Q-grading tools still only account for four basic flavors, this savory fifth flavor is considered a positive attribute in coffee and its presence should not be seen as a negative influence on cup quality. Umami is highly uncommon in coffees but can make all the difference when it's present.
Are you curious to learn what umami tastes like? Just dilute monosodium glutamate in water and give it a try! To further your understanding of the flavor, think about the taste of champignons, soy sauce or tomatoes.