Synergie de l’umami

What is umami?

<figure><img src="https://images.theconversation.com/files/764277/original/file-20260825-50-rlf6z0.jpeg?ixlib=rb-4.1.1&rect=94%2C116%2C1102%2C734&q=45&auto=format&w=1050&h=700&fit=crop" /><figcaption><span class="caption">A Japanese meal promotes the umami flavour that the West has long ignored... and all along it was on the tip of our tongue! </span> <span class="attribution"><span class="source">Loïc Briand</span>, <span class="license">Fourni par l'auteur</span></span></figcaption></figure><p>Characterised at the beginning of the 20th century in Japan, umami literally means “delicious taste” or “tasty taste”. Umami flavour was accepted as one of the five basic tastes at the beginning of the 2000s, on the basis of its detection by the taste receptors present within the patches of tissue or papillae on our tongue. Umami’s distinctive, savoury flavour is mainly produced by certain amino acids that make up proteins, including glutamic acid or its salt form, gluta