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Chem. Senses 27: 843-844, 2002
© Oxford University Press 2002

LETTER

The Discovery of Umami

Bernd Lindemann, Yoko Ogiwara1 and Yuzo Ninomiya2

Universität des Saarlandes, Medical Faculty, Physiology, Bldg 58, D- 66421 Homburg, Germany 1 Ajinomoto Co., Inc., European Head Office, 153, rue de Courcelles, 75817 Paris Cedex 17, France 2 Section Oral Function and Neurobiology, Department of Regulatory Oral Science, Kyushu University Graduate School, 3-1-1 Maidashi, Higashi-ku, Fukuoka, Fukuoka Prefecture, 812-8582 Japan

Address correspondence to: Bernd Lindemann, Universität des Saarlandes, Medical Faculty, Physiology, Bldg 58, D- 66421 Homburg, Germany. e-mail: phblin@uniklinik-saarland.de

The first 10% of the full text of this article appears below.

Sweet, bitter, salty and sour are the four taste qualities upon which the human sense of taste is based. But is this really all? Is there room for more basic tastes on the human tongue? Well, there is. Strangely, though, while people tasted it daily, the fifth taste long remained unknown and unnamed. Its final discovery, made nearly a century ago, was due entirely to a single man, a chemistry professor at the Imperial University of Tokyo, . . . [Full Text of this Article]


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