Chimica dei nuovi sapori: composti umami e kokumi

Umami taste is imparted by monosodium L-glutamate (MSG) and disodium salts of 5’-ribonucleotides such as inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP). Peculiar characteristics of the umami substances are their ability to enhance the flavor of savory dishes and their mutual taste synergism. Kokumi, which is distinct from the five basic tastes and is typically represented by glutathione (GSH), refers to mouthfulness, thickness and increasing continuity of food taste perception.