1908
The Discovery of Umami:
Umami, which means "essence of deliciousness" in Japanese, is one of the core fifth tastes, alongside sweet, sour, bitter, and salty. Its taste is often described as a meaty, savory deliciousness that enhances and deepens flavor. Umami was first identified and named by a Japanese chemist named Kikunae Ikeda in 1908. Ikeda became intrigued by the unique taste of a traditional Japanese soup made from kombu, a type of edible kelp. He noticed that the soup had a distinct flavor that couldn't be categorized as any of the four known tastes. Ikeda isolated the compound responsible for this flavor and named it "umami," derived from the Japanese words "umai" (delicious) and "mi" (taste).
2002
Affirmation
In the realm of taste research, a captivating discovery was made - umami receptors, specialized taste receptors for L-glutamate. This breakthrough, achieved through molecular biology methods, became a recent highlight.
In 2000, the taste-mGluR4, a modified glutamate receptor in the brain, unveiled some of the mysteries of umami perception. But the story didn't end there. In 2002, another fascinating umami receptor emerged.
This second receptor, composed of T1R1 and T1R3, G protein-coupled receptors, formed a receptor complex with a specific affinity for umami taste. In mice, it responded to various amino acids in their food, while in humans, it preferred L-glutamate and the umami-enhancing IMP.
These groundbreaking findings, originally reported by Nelson et al. in 2002 and later supported by Li et al., shed light on the intricate mechanisms underlying the perception of umami. The quest to unravel the mysteries of taste continues, fueled by the curiosity and passion of taste researchers worldwide.
In 2000, the taste-mGluR4, a modified glutamate receptor in the brain, unveiled some of the mysteries of umami perception. But the story didn't end there. In 2002, another fascinating umami receptor emerged.
This second receptor, composed of T1R1 and T1R3, G protein-coupled receptors, formed a receptor complex with a specific affinity for umami taste. In mice, it responded to various amino acids in their food, while in humans, it preferred L-glutamate and the umami-enhancing IMP.
These groundbreaking findings, originally reported by Nelson et al. in 2002 and later supported by Li et al., shed light on the intricate mechanisms underlying the perception of umami. The quest to unravel the mysteries of taste continues, fueled by the curiosity and passion of taste researchers worldwide.
2024
Umamio story:
In 2024, we decided to create a sauce brand called "Umamio," which means "my umami" in Spanish. Our goal was to develop an extraordinary taste for salads that would make healthy eating more exciting and enjoyable.So, we have created a healthy salad sauce in a way that you can experience the umami taste on your tongue, making the act of eating salad a delightful experience for everyone.
