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Umami (the so‐called fifth basic taste in addition to sweet, sour, salt and bitter) is the descriptive term given to glutamate found naturally in foods or added as the flavour‐enhancer monosodium glutamate, as well as other combinations of glutamate and nucleotides. Discusses natural sources of glutamate, as well as commercial production and uses of these flavour‐enhancers. Reviews legislation, thus providing a rounded up‐to‐date picture of this new and fascinating subject area.
Helen Conn (Sat,) studied this question.