The fifth tatse

Thursday, August 13, 2009

It's really funny at the same time I felt so stupid when the wife of our CHurch Pastor asked me about this. She is reviewing her elementary student kids for their examination. I was working with the laptop during that time and luckily there is Internet. She asked if there is a connection. So I said yes, Then she told m to search for the "Fifth taste". (She also don't know it). Her elder son said "it's Umami" but we didn't believed that so to make sure I google it. I type to the search bar "The fifth taste". Thank God for Wikipedia. It agev me the answer to the question that make me feel stupid. This Information is really new for me. Gosh! See how stupid I am. I did not know that. But an elementary student answered that for me.

For those people loike me who don't know what the fifth taste is. I've searched it for you.

UmamiFrom Wikipedia, the free encyclopedia
Jump to: navigation, searchFor the record label, see Umami Records.
Umami (旨味?) is one of the five generally recognized basic tastes sensed by specialized receptor cells present on the human tongue. Umami is a loanword from Japanese meaning roughly "tasty", although "brothy", "meaty", or "savory" have been proposed as alternative translations.[1][2] The same taste is also known as xiānwèi (traditional Chinese: 鮮味; simplified Chinese: 鲜味 literally "Fresh Flavor") in Chinese cooking. In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock.
The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meats, cheese, broth, stock, and other protein-heavy foods. Salts of the glutamic acid, known as glutamates, easily hydrolyze and give the same taste. For this reason they are used as flavor enhancers. The most commonly used of these is monosodium glutamate (MSG). While the umami taste is due to glutamates, 5'-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP) greatly enhance its perceived intensity. Since these ribonucleotides are also acids, their salts are sometimes added together with glutamates to obtain a synergistic flavor enhancement effect.[1][3]


Now we know that knowledge and wisdom does not depends on our age.
This only means that older people can also learn from the younger generation.

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