Image by dreamstime
Discovery of Umami and MSG
The use of Umami and MSG (Monosodium Glutamate) are closely related topics that have been discussed and researched extensively since the 1980. It was all started by Japanese chemist Kikunae Ikedas after he investigated the tastes of his wife’s rich kelp broth. Ever since, many discoveries such as receptor locations on the tongue have led to the understanding of this elusive flavor. When we eat, there are several factors that contribute to the flavor of food. One of these factors are the taste buds – small sensory organs on the tongue. The taste buds are composed of several taste cells that react to taste stimuli. They are situated on microvilli of taste buds in papillae. As you can see in the picture above, umami taste is located in the middle of the tongue.
Continue reading