Savory Sensation.

• Autores: Kate Wilcox
• Localización: Scientific American, ISSN 0036-8733, Vol. 300, Nº. 3, 2009, págs. 14-14
• Idioma: inglés
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• Resumen

  • The article discusses the fifth taste known as umami, which was discovered in 1908 by chemist Kikunae Ikeda. The article explains that research into umami has continued and that scientists have found that receptors pick up on collections of glutamate found in meat, fish and legumes. The receptors hold onto the glutamate and other molecules bind the glutamate in place, giving a savory taste.