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EXPERIENCING UMAMI
MSG is the taste of glutamate, a naturally occurring protein. Glutamate is a major component of most natural foods such as vegetables like mushrooms, tomatoes, and cabbage as well as meat, fish, milk.
Glutamate elicits the taste of umami, which is the fifth basic taste that we experience as a lingering, savoury flavour. It is the most abundant free amino acid in our bodies. In the brain, glutamate functions as a neurotransmitter in the brain and as a fuel fora gastrointestinal cells. Glutamate is also abundantly present in human breast milk.
In 1908, Japanese scientist Dr. Kikunae Ikeda first described umami as a distinct savoury and brothy flavour found in certain foods and established that glutamate gave us the sense of umami. In the early 2000s, Indian-origin biologist Dr. Nirupa Chaudhari discovered the unique taste receptors for umami in our body, thus cementing Dr. Ikeda’s finding that umami is a basic taste.
The tongue has taste buds which are connected to our brain (umami has five types of taste buds or receptors). When food enters our mouth, glutamate compounds bind to their receptors and send signals to the brain, eliciting an umami or flavourful sensation. We get the lingering savoury and mouthfeel sensations of umami also because of the specialized umami receptors in our gastrointestinal tracts.
How MSG Enhances Flavour?
Bland by Itself
MSG is bland with a very slight salty taste on its own. However, when added to foods, it significantly enhances their taste profile.
Taste of Glutamate
MSG is the taste of glutamate or umami, the fifth basic taste which we perceive as brothy and savoury.
Unique Taste Receptors
Our tongues have 5 taste receptors for umami spread across the tongue, which is why we feel the flavourful sensations intensely.