High Quality Content by WIKIPEDIA articles! Umami, popularly referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami is a loanword from Japanese meaning "flavor" or "taste" (noun). In English, however, "brothy", "meaty", or "savory" have been proposed as alternative translations. In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock. The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meat, cheese, broth, stock, and other protein-heavy foods.

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