Editing Umami (section)

==Background==
Scientists have debated whether umami was a basic [[taste]] since Kikunae Ikeda first proposed its existence in 1908.<ref>{{cite journal | vauthors = Lindemann B, Ogiwara Y, Ninomiya Y | title = The discovery of umami | journal = Chemical Senses | volume = 27 | issue = 9 | pages = 843–4 | date = November 2002 | pmid = 12438211 | doi = 10.1093/chemse/27.9.843 | doi-access = free}}</ref><ref name="Kean_2015">{{cite journal|last=Kean|first=Sam|title=The science of satisfaction |journal=[[Distillations Magazine]]|publisher=[[Science History Institute]]|date=Fall 2015 |volume=1|issue=3|pages=5 |url=https://www.sciencehistory.org/distillations/magazine/the-science-of-satisfaction|access-date=22 March 2018}}</ref> In 1985, the term ''umami'' was recognized as the scientific term to describe the taste of [[glutamate]]s and [[nucleotide]]s at the first Umami International Symposium in Hawaii.<ref name="Kawamura_2016">{{cite book |title=Umami: A basic taste  | veditors = Kawamura Y, Kare MR |publisher=Marcel Dekker |location=New York| year=1987}}{{page needed|date=August 2016}}</ref> Umami represents the taste of the [[amino acid]] [[glutamic acid|L-glutamate]] and 5'-[[ribonucleotides]] such as [[guanosine monophosphate]] (GMP) and [[inosine monophosphate]] (IMP).<ref name="Yamaguchi_2000">{{cite journal | vauthors = Yamaguchi S, Ninomiya K | title = Umami and food palatability | journal = The Journal of Nutrition | volume = 130 | issue = 4S Suppl | pages = 921S–6S | date = April 2000 | pmid = 10736353 | doi = 10.1093/jn/130.4.921S | doi-access = free}}</ref> It can be described as a pleasant "[[broth]]y" or "[[meat]]y" taste with a long-lasting, mouthwatering and coating sensation over the tongue.   Umami enhances the palatability of a wide variety of foods.<ref name="Beauchamp_2009">{{cite journal | author = Beauchamp GK | title = Sensory and receptor responses to umami: an overview of pioneering work | journal = The American Journal of Clinical Nutrition | volume = 90 | issue = 3 | pages = 723S–727S | date = September 2009 | pmid = 19571221 | doi = 10.3945/ajcn.2009.27462E | doi-access = free}}</ref> 

Specialized taste bud cells detect the chemical species perceived as umami by humans.<ref name="Symposium"/> Glutamate in acid form (glutamic acid) imparts little umami taste, whereas the [[Salt (chemistry)|salts]] of [[glutamic acid]], known as [[glutamate]]s, give the characteristic umami taste due to their ionized state. GMP and IMP amplify the taste intensity of glutamate.<ref name="Yasuo_2008">{{cite journal | vauthors = Yasuo T, Kusuhara Y, Yasumatsu K, Ninomiya Y | title = Multiple receptor systems for glutamate detection in the taste organ | journal = Biological & Pharmaceutical Bulletin | volume = 31 | issue = 10 | pages = 1833–7 | date = October 2008 | pmid = 18827337 | doi = 10.1248/bpb.31.1833 | doi-access = free}}</ref> Adding salt to the free acids also enhances the umami taste.<ref name="Lioe_2010">{{cite journal | vauthors = Lioe HN, Selamat J, Yasuda M | title = Soy sauce and its umami taste: a link from the past to current situation | journal = Journal of Food Science | volume = 75 | issue = 3 | pages = R71-6 | date = April 2010 | pmid = 20492309 | doi = 10.1111/j.1750-3841.2010.01529.x | doi-access = free | url = http://psasir.upm.edu.my/id/eprint/16791/1/Soy%20sauce%20and%20its%20umami%20taste.pdf}}</ref> It is disputed whether umami is truly an independent taste because standalone glutamate without [[table salt]] ions(Na+) is perceived as sour; sweet and umami tastes share a taste receptor subunit, with salty taste blockers reducing discrimination between monosodium glutamate and sucrose; and some people cannot distinguish umami from a salty taste.<ref name="hartley">{{Cite journal |last1=Hartley |first1=Isabella E |last2=Liem |first2=Djin Gie |last3=Keast |first3=Russell |date=2019-01-16 |title=Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification |journal=Nutrients |volume=11 |issue=1 |pages=182 |doi=10.3390/nu11010182 |doi-access=free |issn=2072-6643 |pmc=6356469 |pmid=30654496}}</ref>

Monosodium [[L-aspartate]] has an umami taste about a quarter as intense as MSG, whereas [[ibotenic acid]] and [[tricholomic acid]] (likely as their salts or with salt) are claimed to be many times more intense.<ref name="Lioe_2010"/> Peptides can also generate a umami taste, with 52 of them being known to do so as of 2017 (20 of them are questionable).<ref name="zhang">{{cite journal | vauthors = Zhang Y, Venkitasamy C, Pan Z, Liu W, Zhao L | title = Novel Umami Ingredients: Umami Peptides and Their Taste | journal = Journal of Food Science | volume = 82 | issue = 1 | pages = 16–23 | date = January 2017 | pmid = 27926796 | doi = 10.1111/1750-3841.13576 | doi-access = free}}</ref>