USHA'S KITCHEN: What is Ajinomoto What is Ajinomoto Ajinomoto is the Japanese name for monosodium glutamate. Ajinomoto Co, Inc. , is a Japanese company that produces food seasonings, cooking oils, foods, sweeteners, amino acids and pharmaceuticals. Ajinomoto is a signature product, monosodium glutamate a seasoning, it was first marketed in Japan in 1909, having been discovered and patented by Kikunae Ikeda. He found that the most important compound within seaweed broth for common use was actually a glutamate salt, which seemed to give out a unique taste sensation. Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of glutamic acid, a naturally occurring non essential amino acid, used as a food additive and commonly marketed as a flavor enhancer. Flavor enhancers are food additives commonly added to food and designed to enhance the existing flavors of products. The Ajinomoto company was formed to manufacture and market MSG in Japan; the name A jinomoto translates to "essence of taste".

MSG is now used by most fast food chains and in many foodstuffs, in particular, processed foods. The examples include: are in prepared stocks often known as stock cubes or bouillon cubes Condiments such as barbecue sauce and salad dressings. Canned, frozen or dried prepared food.Common snack foods such as flavored jerky, flavored potato chips (crisps) and flavored tortilla chips. Seasoning mixtures. Fermented products such as soy sauce, steak sauce and Worcestershire sauce have levels of glutamate similar to foods with added MSG. However, glutamate in these brewed products may have 5% or more. The question is whether ' To Use Or Not To Use ' Ajinomoto. It is a known fact that chefs around the globe use Ajinomoto to enhance the flavor of their cuisine and is a major product sold in over 100 countries worldwide. There are two prevalent schools of thought. One group supports the use of ajinomoto, as they believe it is a safe ingredient to use just like salt or sugar. There is another group, which is against the use of ajinomoto, as they believe that it is not safe and causes severe health problems.

Ajinomoto is used as a taste enhancer and is meant to impart a sixth sense, described as savory, in addition to the five basic tastes like sweet, spicy, bitter, sour and salty. Considering that doctors today talk about reducing sodium intake to be less than 4g, we need to be wary of anything that contains sodium, including common salt. Avoid cheaper chinese food vendors such as roadside food who use enormous amount of MSG to create that "chinese" taste. Prepare chinese food at home without MSG and will find that there is no difference in flavor. It is safer to avoid ajinomoto for healthy measures. Its one's own discretion to use or not use any thing when health becomes the concern. Posted by Put The Science Of Umami To Work For You A book by a Danish scientist and a Danish chef makes the fifth taste accessible By Paul Adams posted Nov 24th, 2015 at 3:15pm from Umami by Ole G. Mouritsen and Klavs Styrbaek A chart of foods that contain umami, ranging from very small quantities on the left to an abundance on the right.

The foods on the top have basal umami (from glutamate or MSG) while those on the bottom have synergistic umami (from nucleotides). The trick is to combine a basal item with a synergistic item. In 1800, Dunand, chef to Napoleon Bonaparte, celebrated the French army's victory at the Ligurian village of Marengo by inventing a new dish: a stew of chicken sauteed with tomatoes and garlic and served with crayfish and eggs. The dish so pleased Napoleon, the story goes, that he commanded it be served after every battle he fought. Setting aside its probably fictitious provenance, Chicken Marengo is "a classic study in umami," Ole Mouritsen says. He is a professor of molecular biophysics at the University of Southern Denmark, and he is spending an evening with a group of somewhat tipsy Brooklyn food enthusiasts in the basement of a converted factory in Williamsburg, where umami-centered snacks are served while he explicates them.

"Tonight I'm going to unlock the secret of umami," the tall, round-featured Dane murmurs into a microphone, over the sound of a few dozen hands rummaging in little bags of popcorn seasoned with capers and brown butter. "And it's the same secret you need when you do the tango." An elegant synergistic technique makes cooking with umami an act of pair choreography. Between the battle of Marengo and today, the so-called fifth taste, which is the subject of a book by Mouritsen and a Danish chef named Klavs Styrbaek, has come far. In 1908, a Japanese chemist, Kikunae Ikeda, first set out to analyze just what made seaweed broth -- the dashi that forms the basis of much Japanese cooking -- so delicious. In his laboratory at the University of Tokyo, Ikeda brewed 26 pounds of dried kombu seaweed into broth, and looked at each chemical component of the broth in turn. He was able to isolate about an ounce of one particular crystal that embodied the unique flavor of the dashi.

The crystal was monosodium glutamate, and Ikeda's coinage to denote its distinctive sapid taste, "umami," stuck. Umami is familiar in Japan. A study in 1986 found that while English speakers listed four basic tastes, Japanese speakers naturally tended to list five: sweet, sour, salty, bitter, and "Ajinomoto" -- an eponym after the global MSG-manufacturing company formed in 1909 to market Dr. Ikeda's glutamate crystals. Umami: Unlocking the Secrets of the Fifth Taste By Ole G. Mouritsen and Klavs Styrbaek. Buy the book! But in Western cuisine, as well as Western science, although it's central to our meals, umami has always been thought of as a somewhat exotic element. The encyclopedic Oxford Companion to Food, which contains entries for "sour milk" and "biriba" (one of the finest of the annonaceous fruits) mentions umami only in passing.

Mouritsen attributes this in part to what linguists call "codability." Japanese has a native word for umami in part because Japanese eaters have a very common base ingredient that's purely identified with umami: dashi. Western cuisine has no comparable single embodiment of the concept. What words do we rely on to describe the distinctive taste of MSG? We're not quite sure. Another factor may be the unusual neurogastronomical nature of umami, its tendency to blend with other sensations. It lingers much longer in the mouth than any other taste, and while it's there it makes salty food taste saltier, sweet food taste sweeter, and, conversely, makes bitter and sour foods less intense. Until the discovery in 2000 of a specialized umami receptor in our taste buds, it was considered solely an enhancer or modifier of other flavors, rather than a taste in its own right. By 2014, many more English speakers have heard of the fifth taste -- Americans flock to twenty-four branches of the Umami Burger restaurant chain, and can buy Umami Spray and Umami Dust to doctor food at home -- but it still has an enigmatic, alien aura.

It's not mysterious once you get to know it. Mouritsen quotes Ikeda -- "it is often difficult to recognize it unless the attention is specially directed towards it" -- and spends many pages doing just that, directing attention to umami. The key, in the book, is the notion of synergistic umami, an elegant approach that makes cooking with umami an act of choreography. from Umami by Ole G. Mouritsen and Klavs Styrbaek Katsuobushi Dashi, he explains, is made with two ingredients: kombu and dried, fermented, smoked fish, called katsuobushi. As he talks, he clunks a slab of katsuobushi against the table: it looks and sounds like a piece of driftwood. In 1957, another Japanese food scientist, Akira Kuninaka, made another crucial discovery about umami. Certain amino acids, such as the glutamate in kombu, interact with certain nucleotides, such as the inosinate in katsuobushi. A tiny amount of inosinate added to a food containing glutamate intensifies the umami flavor by a factor of eight or more.

"Could I make an umami martini?" a woman wonders next to me, as we sip cups of warm roasted-vegetable broth. "Infusing dashi with gin?" She surely could. A tiny amount of inosinate added to a food containing glutamate intensifies the umami flavor by a factor of eight or more. Cooks, like Monsieur Dunand, have long had an intuitive understanding of synergistic umami, a fact which becomes deliciously clear in hindsight as Mouritsen displays charts he created for the book. Glutamate occurs naturally in some fresh foods -- asparagus, potatoes, walnuts, chicken -- and is formed over time in many more as proteins break down through aging or fermentation. All those strong-flavored, highly concentrated foods, like anchovies, prosciutto, Parmesan, sun-dried tomatoes, olives, fish sauce, Marmite, blue cheese, miso: those are the ones that are packed with available glutamate. One chart, above, illustrates which foods abound in which umami molecules. The nucleotide partners needed for the tango are adenylate, guanylate, and inosinate.

Mushrooms, particularly dried shiitake mushrooms, are hotbeds of guanylate; fish are high in inosinate, and shellfish in adenylate. Tomatoes are in an umami class of their own, containing both aminos and nucleotides, particularly in their interior pulp. The science in Umami is interlarded with recipes by Mouritsen's co-author Klavs Styrbaek, who owns a restaurant in Odense. One of his inventions is an umami-rich stock made from throwaway ingredients: shrimps' heads and the water from boiling potatoes. Cooked potatoes are high in both glutamate and guanylate, "probably the most striking illustration of the meaning of umami in European peasant cuisine," and shrimp provide inosinate and adenylate. The stock, when I make the recipe at home, has a delicate but mouth-filling flavor, more of land than of sea, and raises my ordinary mushroom barley soup to a new level of richness. Using the concept of synergy makes it straightforward to profoundly umami-fy any dish.

Not as straightforward as adding powdered MSG, which is the isolated form of the very same glutamate these recipes get from potatoes and tomatoes, but much less controversial. (Adam Fleischman, the creator of the Umami Burger empire, fiercely denies putting powdered MSG in his burgers. They only contain natural sources of umami, which is sort of like a restaurant proudly using no salt in its soup, only seawater: the result is the same.) Umami could even be used to help people eat less. Last year, Mouritsen received a multi-million-dollar grant to create a National Center for Taste in Denmark. Among other projects, the center will use umami as a springboard to teach science in high schools, letting students graph the synergistic interaction. He is also interested in using umami to improve public health. Research has found that if you add MSG to a dish, while simultaneously reducing the salt in it, tasters rate the low-salt version just as palatable. There's evidence that eating umami gives a sense of satiety as well -- umami taste receptors have been found in the gut -- so it could be deployed to help consumers eat less.

After a final round of beers (the breakdown of yeasts gives beer a mild amount of free glutamate) the dessert course arrives, a sweet sesame crumble doused with rich kombu-infused cream. "It's all so good!" says a guest to his date. "Either that, or it's umami, I guess." Umami: Unlocking the Secrets of the Fifth Taste is available in paperback from Columbia University Press. Tags: Umami, by Ole G. Mouritsen and Klavs Styrbaek by Columbia University Press - issuu issuu Issuu on Google+ an organic acid, glutamic acid, which is an amino acid. This salt was monosodium glutamate, or msg. Glutamic acid had actually been identified scientifically in 1866, but since then no real efforts had been made to undertake further studies of either the acid or its salts as they related to taste. Glutamic acid and glutamate Glutamic acid is one of the twenty amino acids that living organisms use to build proteins. Some of these amino acids are characterized as essential, as we cannot produce them in our bodies and therefore depend on getting them from the food that we ingest.

Ones that we can produce are characterized as nonessential. Glutamic acid is a nonessential amino acid, and our bodies synthesize about 50 grams of free glutamic acid every day. It plays a major part in the synthesis of other nonessential amino acids in our bodies. From their daily food intake, adults typically ingest 10â&#x20AC;&#x201C;20 grams of protein-bound glutamic acid and about 2 grams of free glutamic acid, normally in the form of glutamate. The salts that can be formed from glutamic acid are called glutamates. The most common of these is a sodium salt, monosodium glutamate or msg, but glutamic acid also forms salts with other compounds such as potassium, calcium, ammonium, and magnesium, all of which are found naturally in foodstuffs. All glutamates bring out the umami taste, but msg is especially effective because it interacts with another important salt in our dietâ&#x20AC;&#x201D;table salt (sodium chloride, NaCl).

An adult weighing 70 kilograms has about 1.6 kilograms of glutamic acid in his or her body, most of which is protein-bound. But at any given time there are about 12 grams in the form of free glutamate. The bulk of the free glutamate is found in the muscles (7 grams) and brain (2.6 grams), whereas the blood contains only a very small amount (0.045 grams). Ingested glutamic acid and glutamate are absorbed in the stomach and intestines via an active transport system located in the cells of their mucous membranes where up to 95 percent of these two substances are metabolized and converted to energy. Hence, only a little glutamate reaches the bloodstream. In fact, glutamate is actually the most important single source for the production of energy during the digestive process. This conversion depends on the concentration of sodium, which is a function of the salt content of the food. Any surplus glutamate is broken down in the liver. 24 The fifth taste: What is umami?

Apart from being an important component in the makeup of proteins, glutamate is the most widely distributed signaling substance in the human nervous system, as well as the nervous system of all vertebrates, where it functions as a neurotransmitter. A nerve impulse triggers the release of the glutamate from a nerve cell, transporting it to an opposing cell, where it binds to a glutamate receptor, thereby activating the latter. Glutamate plays an especially important role in maintaining brain plasticity; that is, the constant formation, undoing, and re-creation of connections between the nerve cells of the brain on which memory and learning are based. One could legitimately ask about the extent to which the delicate signaling systems in the brain are affected by the glutamate naturally derived from our food and the additional amounts that we might eat in the form of msg. Fortunately, the brain and the nervous system are well protected. As already noted, glutamate is metabolized quickly and effectively in the digestive system at the rate of 5â&#x20AC;&#x201C;10 grams an hour, and the bloodstream is normally not affected very much by the glutamate content of the food.

At least 5 grams of pure msg must be eaten all at once to bring about a noticeable change in the glutamate level in the blood. The excess tapers off in the space of a couple of hours as the glutamate is gradually broken down in the liver. Furthermore, it is very difficult for glutamate to cross the blood-brain barrier on its own. Nor is that desirable, since the nerve cells in the brain reuse or produce the glutamate they require in order to carry out their signaling functions. This combination of mechanisms allows the body, under normal circumstances, to maintain a delicate balance of neither too much nor too little glutamate. Professor Ikedaâ&#x20AC;&#x2122;s original 12 kilograms of seaweed had yielded a mere 30 grams of glutamate. From this extracted glutamate, he was able to produce small crystals, which he compared to grains of sand. When he tasted the crystals, he found that they tasted somewhat like a sour version of dashi, but as the sour taste gradually faded, what remained was a taste very much like that of dashi.

As a temporary measure and for the sake of convenience, Ikeda suggested that the taste should be called umami until a better name could be found. This never came to pass and the word has been used ever since. He remarked that glutamate had a very distinctive taste. And even though by itself it was not very palatable, it had the effect of making other food taste delicious. The fifth taste: What is umami? 25 What is the meaning of the word umami? Ikeda gave a lot of thought to his suggestion of the expression umami to describe the taste of glutamate. Umami (旨味 or うまみ) is derived from the Japanese adjective umai (旨い), which can be interpreted in two ways. One has hedonistic connotations, implying that a taste is delicious and pleasant. The second refers to the actual sensory aspect, that something tastes meaty and spicy. As neither of these meanings is specific only to glutamate and both can be applied to other substances as well, umai is not the same as the taste of glutamate.

In order to differentiate between the two, Ikeda proposed a newly constructed word, umami, which combines umai with mi (味), which means ‘essence,’ ‘essential nature,’ or ‘taste.’ This is how the taste of glutamate came to be linked inseparably with umami. Ikeda also compared the intensity of the taste of glutamate with that of table salt and determined that he could perceive the taste of 1 gram of glutamate dissolved in 3 liters of water, whereas about ten times as much table salt was required in order for the taste to be discernible in an equal amount of water. In addition, he observed that the taste of table salt was stronger when glutamate was also present in the solution. Furthermore, he proved that when a solution of table salt and glutamate was diluted, the taste of the salt disappeared first, while that of glutamate persisted even in very weak solutions. Ikeda astutely commented that this relationship between salt and glutamate could be exploited to revolutionize the manufacture of soy sauce, as it has both salty and umami tastes. Ikeda went on to make another important observation.

When an acid, such as vinegar, is added to a glutamate solution, the umami taste is lessened. This occurs because the somewhat stronger acetic acid causes the weaker glutamic acid to be formed from glutamate, thereby preventing the formation of glutamate ions. His conclusion was crystal clear—only the ionized form of glutamate results in umami. Ikeda published these findings in 1909 in a Tokyo journal in a very short, two-page article written in Japanese. Apart from presenting his discovery of glutamate as the substance that brought out the umami taste in dashi, he also raised a fundamental question about why humans were even able to discern this delicate taste. His hypothesis was that, in the course of evolution, humans developed this ability in order instinctively to choose the food that is most nourishing and that forms the basis for the reproduction of the species. Some plants develop a sweet taste 26 The fifth taste: What is umami? when one chews on them, thereby signaling the presence of energy-rich carbohydrates. Ikeda posited that the same is true for umami; it points to an abundance of nutrient-rich, readily available proteins in the food.

It was difficult for Ikeda’s ideas about umami to gain widespread acceptance in the West. As already noted, his original article was written in Japanese; it was translated and published in English only in 2002, after the first umami receptors had been discovered. In addition, because the taste of glutamate is mild and subtle and is often displaced by other taste sensations, particularly salty and sour ones, it was difficult to convince people that umami was a true basic taste. Serious research efforts on umami were not set in motion until the 1980s, and these endeavors gained full academic respectability only after the identification of specialized umami receptors in 2000 and 2002. We will return to this topic later. From laboratory to mass production In Japan, Professor Ikeda is regarded as one of the country’s ten most distinguished inventors. This is not actually because of his identification of glutamate as the basis of umami, but rather because he immediately grasped its technological and commercial potentials. In so doing, he laid the groundwork for what was to become one of the world’s largest multinational industrial enterprises within the food sector, namely, the creation of the company Ajinomoto.

The role of physical chemistry It is highly likely that Kikunae Ikeda was strongly influenced by important advances in scientific thought that were current around the turn of the twentieth century. Between 1899 and 1901, he had studied in Germany under the legendary chemist Friedrich Wilhelm Ostwald, one of the founders of modern physical chemistry, who was awarded a Nobel Prize a few years later. Ikeda’s approach to identifying precisely those ingredients in dashi that were the sources of its umami taste is an excellent example of the application of quantitative physical methods to chemical investigations, which was the hallmark of this new field. Despite its brevity, Ikeda’s original article from 1909 incorporated many of the elements required for the successful technology transfer of his discovery. He noted that it would be expensive to extract pure msg from seaweeds, but this was probably not necessary if its end-use was as a flavor enhancer. Here it would often be combined with other ingredients, which would not spoil the taste of the glutamate and might even add to the nutritional value of the product.

Ikeda also wrote that it should be possible to use industrial hydrolysis to mass-produce glutamate from plant matter, which is rich in proteins. This process breaks down the proteins, releasing their glutamic acid and glutamate contents. Ikeda modestly disclosed in the article that he had already taken out a patent on his discovery one year earlier. Ikeda’s patent for the extraction of glutamate was the cornerstone of the partnership he formed in 1908 with the entrepreneur Saburosuke Suzuki. They set up a company, calling it Ajinomoto, to make msg for use as a food additive. Right from the start, the product was a great The fifth taste: What is umami? 27 success. Today Ajinomoto makes almost two million tons of msg annually, which represents one-third of the total world output of glutamate. This works out to an average daily consumption of about half a gram of msg by every man, woman, and child on Earth. Ajinomoto means ‘the essence of taste.’ With yearly revenues of about US$9 billion and subsidiaries located in many parts of the world, the enterprise is one of the jewels of Japanese industry.

Its flagship product is msg, either on its own or in the extensive range of products in which it is combined with other flavor enhancers and spices. msg is often mixed with salt, for example, 10–20 percent table salt in a typical product. This has the effect of setting a natural limit on the amount of msg that one is likely to add to the food. How msg is made Kikunae Ikeda’s original patent described the production of msg by hydrolysis of wheat protein, about 25 percent of which is glutamic acid. Hydrolysis breaks the proteins down into their constituent amino acids. Since the mid-1960s a cheaper method has been employed, wherein msg is made by fermenting a number of starch-containing plant by-products derived from corn, sugar beets, and sugarcane (in the latter case, especially in the form of syrup and molasses). In a certain sense, this fermentation process is just as natural as the one that turns milk into yogurt and cheese, soybeans into soy sauce and miso, or cereals and grapes into beer and wine, respectively.

Early glutamate production in Japan was carried out in large ceramic crocks, where wheat gluten was hydrolyzed with the help of a strong acid. Over a period of 20 hours, the ingredients in the crocks were stirred at regular intervals using a long pole. 28 The fifth taste: What is umami? fermented products, such as soy sauce, which may contain up to 5 percent of the right-turning variant. For this reason, it is highly improbable that insignificant impurities in industrially produced glutamate could lead to health problems, as has been claimed by some skeptics. Glutamic acid or glutamate salt? Glutamate in the form of msg is actually a salt derived from glutamic acid, and it dissolves more readily in water than the acid does. Once dissolved in water, msg decomposes into sodium ions and glutamate ions. The amount of glutamic acid formed is totally dependent on the acidity of the solution. The greater the acidity of the solution, the more glutamic acid there is. And as it is glutamate that imparts umami, the taste intensity will decrease as acidity increases.

The taste of the glutamate ion will, to a certain extent, also be affected by the sodium ion in msg, which tastes salty. msg is very stable and does not break down in the course of normal food preparation. But when msg crystals come in contact with water, they split apart into sodium ions and glutamate ions, taking on the form in which they can bring out the umami taste. The problem with msg is that it resembles what it is, namely, a white powder or granulate—a chemical, artificially produced in a factory. Just using the words chemical and artificial is enough to cause many people to balk at the idea of putting such an additive on their food, even though this is not rational. Ordinary table salt and refined sugar (sucrose) are also chemicals, which incidentally have a close physical resemblance to Ajinomoto’s glutamate products. Nevertheless, the only real problem with msg is that it can be misused. The unfortunate fact is that it is often called on to compensate for loss of taste in prepared foods due to the use of ingredients of poor quality or the way in which they are processed.

▶▶A blade of the large Japanese brown alga konbu, on which can be seen white blotches of sea salt, mannitol, and glutamate that have been exuded onto its surface. A small pile of white crystals of pure msg has been placed on it. 30 After Ikeda’s discovery, the use of msg in food preparation was an overnight success in Japan and China, whereas it took right up until the 1960s before the practice became widespread in the Western world. In the West it was especially the growing Chinese restaurant sector that adopted the use of msg, particularly in the United States. The fifth taste: What is umami? A little letter with a huge impact: The ‘Chinese restaurant syndrome’ In 1968, The New England Journal of Medicine published a short communication, which was not a scientific article but a letter to the editor, from Dr. Robert Ho Man Kwok. In this little letter, which is only about forty lines long, Dr. Kwok describes his personal observations about what he characterized as a “strange syndrome” that he and others experienced after eating at Chinese restaurants.

The syndrome resembled a mild version of the hypersensitivity some individuals have to the acetylsalicylic acid found in aspirin. The somewhat vaguely defined symptoms associated with the syndrome included numbness at the back of the neck that gradually radiated to the arms and the back, general weakness, heart palpitations, and thirst. They set in 15 to 20 minutes after the meal had started and lasted for a few hours, but they had no lasting effect. Dr. Kwok writes that the underlying cause of this reaction is obscure and speculates on a range of different possibilities. He specifically mentions a number of ingredients that were all, at that time, used liberally in Chinese restaurants: soy sauce, cooking wine, msg, and salt. Any of these in excess could trigger a reaction, which might be more acute when several of them are combined. He is very cautious in his allegations and suggests that it might possibly be that the sodium from the large quantities of table salt, together with that from the msg, creates an imbalance between potassium and sodium in the body. At the conclusion of the letter, he makes a plea for more information on the subject.

It is noteworthy that the expression ‘Chinese restaurant syndrome’ and the more recently adopted ‘msg-symptom complex’ are not to be found in Dr. Kwok’s letter. Rather, it was used as a heading for the letter and was chosen by the editor. This short letter was to have a huge impact, which is felt even now. Dr. Kwok’s letter attracted much attention and caused an uproar, not least because government authorities had declared that msg was safe for human consumption. msg was vocally proclaimed to be a fiendish invention of the food manufacturers and its consequences cited as an example of the dangers of using chemicals in foods. Experiments had shown that msg in very large doses could cause brain damage in mice. Mothers were panic-stricken when they heard claims that msg caused lesions in children’s brains. ‘Chinese restaurant syndrome’ are not very different from those who experience a variety of allergic reactions to other types of foods, both natural and highly processed. The outcry set in motion a whole series of rigorously conducted scientific investigations, which ultimately did not come up with any evidence that msg had negative effects.

The conclusions drawn were that msg is a harmless additive that has no adverse side effects on the vast majority of the population, even in extremely large doses. In the course of the experiments, some negative effects on mice did turn up, but they were linked to doses so high that they would be equivalent to having an adult human ingest more than half a kilogram in one sitting. In such large quantities even ordinary table salt is harmful. Furthermore, research subjects who declared in advance that they were hypersensitive to msg were found in double-blind trials not to be affected by it. Nevertheless, it was not possible to dismiss the finding that some of the symptoms could result from the ingestion of large doses—more than 3 grams of pure msg—on an empty stomach and without any accompanying food. On the other hand, the experiments showed that it would be wrong to conclude that ingesting msg in combination with ordinary Western food would bring on these reactions. Many authors have set the problem in context by asking why this supposed illness is not labeled ‘Japanese restaurant syndrome’ or ‘Asian restaurant syndrome,’ given that the use of msg as a food additive is more widespread in Japan than in China. There are no reports of negative health outcomes in Japan as a result of a significant intake of msg.

In fact, Japanese people, whose life expectancy ranks among the highest in the world, are generally very liberal in their use of msg to prepare food, whether the food is home cooked, prepared in restaurants, or produced industrially. In all probability, msg is the food additive that has been subjected to the most thorough scrutiny of all time. There is nothing to indicate that it is more dangerous than ordinary household staples like table salt, vinegar, and baking powder. It is a little discouraging that so many people take a jaundiced view of msg as something negative and dangerous, and that they remain unconvinced by scientific evidence. These unfavorable impressions continue to cast a long shadow over the amazing story of the Japanese professor who found umami in his miso soup and launched a multimillion-dollar industry that produces the most umami-intensive substance, glutamate. The conclusion to be drawn is that those few individuals, no more than 1–2 percent of the population, who think that they suffer from The recommended daily diet for an adult (weighing 70 kilograms) contains about 50 grams of protein. Of this amount, 15 grams are typically made up of glutamic acid, some of which is in the form of free glutamate.

It is, therefore, very difficult to conceive how the addition of 0.5–1 gram of glutamate could pose a health hazard. The running debate about glutamate and msg in food is an example of a wider problem; namely, that even well-informed people are afraid of ‘food with chemical additives.’ Despite what Ajinomoto had been able to achieve in the global market of food additives, there was a fly in the ointment. In 1968, Dr. Robert Ho Man Kwok wrote a letter to the editor of a prestigious medical journal in which he described a strange illness that he had experienced after eating in Chinese restaurants. This came to be known as the ‘Chinese restaurant syndrome,’ and msg was fingered as the culprit. All subsequent scientific investigations have shown, however, that msg is just as harmless as table salt. The Japanese discover other umami substances Already in 1913, one of Professor Ikeda’s students, Dr. Shintaro Kodama, made a new discovery related to umami.

He found that the substance that brings out umami in katsuobushi is a ribonucleotide, inosinate or inosine-5’-monophosphate (imp), derived from the nucleic acid inosinic acid. His work was based partly on that of the German chemist Justus von Liebig, who had isolated inosinate from beef soup in 1847. Nothing further happened until 1957, when another Japanese researcher, Dr. Akira Kuninaka, discovered and identified yet another nucleotide with umami taste. In the course of studying the biochemistry involved in the breakdown of the nucleic acids in yeast, Dr. Kuninaka found that a ribonucleotide, guanylate or guanosine-5’-monophosphate (gmp), which is derived from the nucleic acid guanylic acid, is also a source of umami. Subsequently, the presence of guanylate was detected in dried shiitake mushrooms, whose rich umami taste was already well known to both Japanese and Chinese cooks.

As in the case of glutamate, these ribonucleotides had been identified scientifically in the course of the nineteenth century, but no one had taken an interest in their effects on taste. Not content with his discovery of the importance of ribonucleotides for umami, Dr. Kuninaka undertook further research and found, much to his astonishment, that there is a synergistic interaction between glutamate on the one hand and inosinates and guanylates on the other. Small quantities of one substance significantly amplify the taste of the other. He had stumbled on the explanation for the magic properties of dashi, which consists of ingredients that contain glutamate (konbu) and inosinate (katsuobushi). This was a truly significant breakthrough in umami research. It also explained why vegetarian soup stock prepared with konbu and shiitake has such a powerful umami taste. 34 The fifth taste: What is umami?

Since 1960, imp and gmp have been produced industrially and are used as additives in many prepared foods, such as pies, chips, noodles, sausages, soups, and sauce bases, often in conjunction with glutamate to take advantage of the synergy between them. Some products contain 1.5 percent nucleotides and are used as taste enhancers, for example in soups. Others may have 8 percent nucleotides and are used as substitutes for dashi. imp and gmp are stable in water solutions but can be broken down in acidic ones at high temperatures. Several other 5’-ribonucleotides with umami taste were found later. These include adenylate or adenosine-5’-monophosphate (amp) and xanthosinate or xanthosine-5’-monophosphate (xmp). The different ribonucleotides occur in more than one chemical form, and their taste intensity varies greatly. Those nucleotides that contain sulfur are notable for their ability to enhance umami. Ribonucleotides that impart umami are present in many raw ingredients.

Inosinate is found primarily in meat, guanylate in plants and fungi, and adenylate in fish and shellfish. On the other hand, konbu contains neither inosinate nor guanylate. imp, gmp, amp, and xmp frequently occur as disodium salts; that is to say, in compounds with two sodium ions bound to each nucleotide. It all starts with mother’s milk Human breast milk is rich in free glutamic acid, which makes up more than half of the free amino acids in the milk. It is at least ten times as rich in free glutamate as cow’s milk. In addition, mother’s milk has a small quantity of inosinate, which enhances its umami taste. Breast milk from chimpanzees has even more free glutamate than that from humans, whereas milk from lower primates has only twice as much glutamate as cow’s milk. Apparently there is no correlation between the growth rate of a species and the glutamate content in the breast milk. Interestingly, amniotic fluid contains glutamate, about 2.2 mg per 100 g, in all likelihood exerting an influence on the taste preferences of the child.

There is, consequently, no doubt that a child, both before and after birth, is programmed to seek out glutamate and umami. Behavioral scientists have studied the facial expressions of newborn babies who are given samples of different tastes. Sour and bitter ones cause The fifth taste: What is umami? 35 them to screw up their faces as a sign that these are unpleasant taste sensations. On the other hand, the babies look relaxed and content when exposed to sweet and umami tastes, for example, from lactose and glutamate, respectively, both found in mother’s milk. It is clear that our species instinctively will choose food that is sweet and, consequently, rich in calories or that has umami and is nutritious. The presence of glutamate helps babies to accept breast milk far more readily than that from cows. Researchers have argued that newborns have no preference for msg as such, but rather msg in combination with a complex mixture of other substances. So it would seem that we are born with a preference for umami. Taste preference during childhood is, however, very dependent on country of residence and age. Some recent cohort studies indicate that the preference for umami in European children peaks between the ages of six and nine.

Oddly enough, since 1969 glutamate has not been added to infant formula, presumably as a historical outcome of the emotionally laden discussions about the putative negative effects of msg, which started in 1968. It is paradoxical that infant formula has been robbed of precisely that taste substance that has the most influence on the formation of a child’s taste preferences. Umami as a global presence Food with umami is not found only in Japanese and other Asian cuisines. The taste is a feature of all culinary traditions, and there are some very good reasons for this. First, everything edible contains components, in the form of proteins and free amino acids, that are potential sources of umami. In addition, the association of umami with deliciousness is a universal trait based on the human taste experience. Food cultures in all parts of the world have, in a sense, been created around efforts to enhance umami taste. We like and find pleasure in food with umami, an aspect of our character that has developed further over the course of human evolution. ▶▶Dried shiitake mushrooms, which are rich in guanylate.

36 But the fact of the matter is that in many languages there is no single expression that denotes this taste sensation. Furthermore, in Western cuisines, in contrast to that of Japan, there is no single, freestanding ingredient that is commonly used by everyone to impart umami to food. In Japan this is dashi, which is inseparably bound up with the fifth taste. In a cuisine that uses very little fat, dashi is an absolutely essential source of savoriness. The fifth taste: What is umami? The fifth taste: What is umami? 37 It has taken researchers in the Western world a long time to accept that there are taste sensations that cannot be described as combinations of sour, sweet, salty, and bitter. Perhaps this is a reflection of our having been schooled in a rational way of thinking that fosters skepticism until we are faced with scientific evidence. We could not be convinced unless, and until, a sensory-physiological explanation for umami in the form of a molecule (namely, a receptor in the taste buds on the tongue) that clearly spells out umami could be found. Hence, the discovery of the first specialized umami receptor, to be described shortly, was a key development.

In parallel with these scientific advances, awareness of the â&#x20AC;&#x2DC;fifth tasteâ&#x20AC;&#x2122; gradually slipped into the culinary mainstream as many leading chefs in the West started to embrace umami, partially as a result of the growing interest in molecular gastronomy. Umami has won acceptance as a distinct taste The concept of umami is much broader than the taste of glutamate. Ikeda was well aware of this, and he had noted that the taste of pure msg was different from that of the naturally occurring umami that was a feature of Japanese dashi. Just the same, msg proved to be the key to identifying umami as a true basic taste in the sensory-physiological sense. But the work progressed slowly, partly because it proved to be difficult to use animal models for gustatory experiments. Different species, and even subspecies (for example, different types of mice), do not respond uniformly to the substances that bring out umami.

Even though, using sensory-physiological methods, it had already been demonstrated in the 1960s that the taste of glutamate was not dependent on the sour, sweet, salty, and bitter tastes, the big breakthrough in umami research would not take place until almost ninety years after Ikeda had first identified msg in dashi. In 2000, a group of researchers from the University of Miami in the United States found a receptor in the taste buds of rats that is sensitive to L-glutamate. This receptor, which is distantly related to glutamate receptors in the brain, was given the name taste-mGluR4. The next breakthrough followed rapidly two years later, when two research groups in San Diego, California, in short order found another glutamate receptor. It is a particular combination, T1R1/T1R3, of two different receptors from the T1R family of receptors that are present only in sensory cells. 38 The fifth taste: What is umami?

It is an important distinction that taste-mGluR4 is not sensitive to the 5’-ribonucleotides that interact synergistically with glutamate in the umami taste, whereas T1R1/T1R3 is strongly stimulated by the presence of inosinate. It turned out that this observation was precisely the key to deciphering the mysterious mechanism that underlay the incredible synergistic effect on umami that resulted from combining glutamate and 5’-ribonucleotides. This effect had been awaiting a scientific explanation since 1957, when Dr. Akira Kuninaka had made the initial discovery. The Umami Information Center and ‘Umami Mama’ An independent, international nonprofit organization called the Umami Information Center was established in 1982 in Tokyo. Its mission is to publish and disseminate accurate educational, scientific, and culinary information about this basic taste. Recently, yet another mGlu glutamate receptor, related to taste-mGluR4, has been identified. The new receptor is a truncated variant of mGluR1, which is the glutamate receptor in the brain. The current director of the center is Dr.

Kumiko Ninomiya, who is a well-known umami researcher. She has collaborated with chefs and other researchers in all parts of the world regarding their work on the traditional Japanese soup stock dashi, other soup stocks, and a diverse range of umamirich foods. She has become the very epitome of umami, as is most prominently attested by her nickname, Umami Mama, given to her by the acclaimed celebrity chef Nobu Matsuhisa. So we now know that there are at least three different types of receptors for umami, but we still do not know whether the function of each of them follows the same biochemical signaling pathways to register the taste experience. And umami is still controversial … The majority of neuroscientists who work with gustatory perception now seem to be in agreement that there are five basic tastes. But not all of them agree that umami is a true taste in the same sense as the four classical ones. Hervé This, a French chemistry professor and one of the founders of molecular gastronomy, has pointed out that one of the umami receptors, taste-mGluR4, could just as easily be a protein that sends a nerve signal—which is totally distinct from a sensory perception—to the brain.

He supports this contention with the fact that molecules other than glutamate activate this receptor. And another observation on which he places great weight is that there is a whole series of different molecules (for example, other amino acids), whose taste also does not seem to be derived from a combination of the four classical basic tastes. Finally, glutamic acid is not the only possible source of umami in Japanese dashi; some also attribute the taste to the presence of alanine, which is also extracted from the konbu. So Professor This raises the question of whether we should stop thinking in terms of four or five basic tastes, as there may be many more. Actually, according to some neuroscientists, there might be at least fifty different primary tastes. The fifth taste: What is umami? 39 Umami, by Ole G. Mouritsen and Klavs Styrbaek Columbia University Press Follow publisher Unfollow publisher Be the first to know about new publications.

Question: The Japanese company Ajinomoto (meaning 'essence of taste') was formed in 1909 to market which popular food ingredient?
Answer: Monosodium glutamate