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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Umami ： ウィキペディア英語版 Umami Umami (), a savory taste,〔(【引用サイトリンク】title=Cambridge Advanced Learner's Dictionary )〕〔(【引用サイトリンク】title=Merriam-Webster English Dictionary )〕 is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). A loanword from the Japanese , ''umami'' can be translated as "pleasant savory taste".〔(【引用サイトリンク】title=EDICT's entry for ''umami'' )〕 This particular writing was chosen by Professor Kikunae Ikeda from ''umai'' () "delicious" and ''mi'' () "taste". The kanji are used for a more general sense of a food as delicious. People taste umami through receptors for glutamate, commonly found in its salt form as the food additive monosodium glutamate (MSG).〔(【引用サイトリンク】title=Umami taste receptor identified )〕 For that reason, scientists consider umami to be distinct from saltiness.〔(Sweet, Sour, Salty, Bitter ... and Umami, NPR )〕 ==Background== Scientists have debated whether umami was a basic taste since Kikunae Ikeda first proposed its existence in 1908.〔(【引用サイトリンク】title=The Discovery of Umami )〕 In 1985, the term ''umami'' was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii. Umami represents the taste of the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP). It can be described as a pleasant "brothy" or "meaty" taste with a long lasting, mouthwatering and coating sensation over the tongue. The sensation of umami is due to the detection of the carboxylate anion of glutamate in specialized receptor cells present on the human and other animal tongues. Its effect is to balance taste and round out the overall flavor of a dish. Umami enhances the palatability of a wide variety of foods. Glutamate in acid form (glutamic acid) imparts little umami taste, whereas the salts of glutamic acid, known as glutamates, can easily ionize and give the characteristic umami taste. GMP and IMP amplify the taste intensity of glutamate.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Umami」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.