Our sense of taste plays the role of signaling our bodies which foods are good for us and which are harmful. Sweetness indicates energy-giving carbohydrate, bitterness alerts us to toxins, saltiness is a sign that our bodies need minerals, and sourness signals foods that have been degraded or taste of unripe fruits.

Umami signals the presence of protein in food, which is essential to human beings and all living things.

On the surgace of our tongues are nodules and soe of these nodules are called taste buds. Taste receptors on these taste buds help the body to recognise the various tastes of sweet, sour, salty, bitter and umami.

Recent research has discovered that there are umami/glutamate receptors not only on the tongue but also in the stomach.When food enters the stomach and glutamate receptors detect the pressence of glutamate,

this information is relayed to the brain and an order is sent from the brain to the stomach to prepare for digestion of food.

Good digestion promotes better absorption and adequate nutrient intake subsequently helps in maintaining good health.

Thus, glutamate does not only produce deliciousness through the umami taste but also has a significant role to play in human nutritional physiology. Advanced scientific technology today has proven the hypothesis of Professor Kikunae Ikeda from 100 years ago: “by improving the taste of a plain food with umami, one can improve digestion and thus enhance the nutritional status”.