NEWS

Examining thescience of umami
Umami, one of five basic tastes, is typically referred to as “savory” and “yummy.” Often associated with the flavor of soy sauce, it is also a taste characteristic of tomatoes, cheese, meat, broths, and mushrooms.

For decades, scientists have studied the mechanisms behind umami, particularly the interactions between amino acids and other compounds. Researchers in Southeast Asia surveyed many of these studies conducted on how the umami taste in Japanese soy sauce is pe…