It’s appetizing news for anyone who’s ever wanted the savory taste of meats and cheeses without actually having to eat them: chemists have identified molecular mechanisms underlying the sensation of umami, also known as the fifth taste.
The much-loved but historically unappreciated taste is produced by two interacting sets of molecules, each of which is needed to trigger cellular receptors on a tongue’s surface.
“This opens the door to designing better, more potent and more selective umami enhancers,” said Xiaodong Li, a chemist at San Diego-based food-additive company Senomyx. Li co-authored the study, published Monday in the Proceedings of the National Academy of Sciences.