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Abstract
Certain substances such as monosodium glutamate (MSG) and disodium 5'‐inosinate (IMP) produce a newly discovered taste quality distinct from the four basic tastes. This new quality has been named umami. The umami concept, its nomenclature, as well as the production and safety of umami inducing substances, are described. A rationale for the food choices we make based on the umami concept and the results of recent umami research are presented.