Certain substances such as monosodium glutamate (MSG) and disodium 5'-inosinate (IMP) produce a newly discovered taste quality distinct from the four basic tastes. This new quality has been named umami. The umami concept, its nomenclature, as well as the produc- tion and safety of umami inducing substances, are described. A rationale for the food choices we make based on the umami concept and the results of recent umami research are presented.
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