Tag: Inosinate

Umami was officially recognized as the fifth basic taste by the scientific community in the late 1900s, but are inosinate and umami the same thing? While umami is the broad, savory taste sensation we perceive, inosinate is a specific chemical compound that contributes to and dramatically enhances that flavor.

Discovered over 100 years ago by Japanese chemist Kikunae Ikeda, umami was identified as a distinct taste separate from sweet, sour, salty, and bitter. This pleasant, savory sensation is stimulated by specific chemical compounds that activate dedicated receptors on the tongue.

Over a century ago, Japanese scientist Kikunae Ikeda identified the taste of glutamate as a distinct, fifth basic taste and named it umami. But what are the three types of umami that truly define this savory sensation? This article breaks down the three core compounds responsible for umami and how they interact to enhance flavor in food.