The “umami” of food; the Japanese for ‘deliciousness’, could be manipulated in foods to regulate appetite, according to research by the University of Sussex.
Umami or the detection of ‘yumminess’ in food provides information about the protein content – the yummier the food, the higher the protein content.
This detection of deliciousness in food is the fifth sense of taste, according to researchers, preceded by the sense of sweetness (1st), saltiness (2nd), sourness (3rd) and lastly, bitterness.
What is yummy umami?
Umami is really the detection in food of the chemical glutamate – a protein found in meat. This yummy quality is found within the tastiness of bacon, for example. Continue reading