New Seasonings

Abstract

The relationship between our senses and chemistry is a most interesting issue from several points of view. Among the senses, olfaction and taste are regarded as the chemical senses proper. It is clear, therefore, that there must be a close relationship between the chemical structure of a substance and its smell and taste. However, I regret to say, little scientific evidence has been obtained for this relationship. (...) In the past it was said that there are five taste qualities: sour, sweet, salty, bitter and hot. A hot sensation is just a skin mechanical sensation, therefore today's scientists do not regard this sensation as a taste. Furthermore, such qualities as metallic, alkaline and astringent are not considered to be tastes (at least not pure tastes), because they cannot be separated from the sensation accompanied by tissue damage. Therefore, Physiologists and psychologists recognize only the four tastes sour, sweet, salty and bitter. Other tastes are considered to be a mixture of these tastes. However, I believe that there is at least one other additional taste which is quite distinct from the four tastes. It is the peculiar taste which we feel as `UMAI [meaning brothy, meaty, or savory]', arising from fish, meat and so forth. The taste is most characteristic of broth prepared from dried bonito and seaweed [Laminaria japonica]. While it is based on a subjective sensation, many people who are asked always agree to this conjecture either immediately or after brief consideration. Consequently, there can be little doubt that another taste exists in addition to the four tastes. I propose to call this taste `UMAMI' for convenience.