Byline Asmita Pant
Published By Priyanka Deshpande
CNBC-TV18.com
Published July 23, 2024
Umami is a savoury flavour, distinct from sweet, salty, sour, bitter, attributed to glutamate, a salt of amino acid. July 25 is celebrated as World Umami Day, raising awareness about the “fifth taste”.
“Umami is inherently present in foods that are rich in proteins. It is an independent taste that functions more as a flavour enhancer,” explains Dr Anuja Agarwala, Nutritionist at AIIMS.
“There are 5 umami receptors in our mouths, which, unlike basic tastes, are spread all over the tongue,” adds Dr Jamuna Prakash, Former prof at Dept of Food Science & Nutrition, University of Mysore.
“Glutamate compounds bind to receptors & send signals to brain. In the gut, most dietary glutamate is metabolised. The body processes glutamate the same, whether it's tomato or MSG,” says Dr Prakash.
“Umami-eliciting seasoning such as MSG contains 70% less sodium than table salt. Thus the sodium content of the dish is lowered by up to 40% without compromising the taste,” says Dr Agarwala.
Tomato, mushroom, broccoli, peas, cauliflower, cabbage, potato, fish, meat, milk, soy sauce, aged cheeses, and MSG, the sodium salt of glutamine are all rich in umami.
“MSG is 100% safe to consume in normal dietary intake,” asserts Dr Prakash. “There is no scientific evidence indicating detrimental effects on the brain or other organs.”
“USFDA, UN Food & Agri Organization’s expert committee on food additives, WHO have established safety of MSG. FSSAI permits it as food additive under Good Manufacturing Practices,” Dr Prakash notes.