Interactions between umami and other flavor characteristics

Evidence is now emerging that suggests that umami taste is perceived according to a receptor-mediated mechanism similar to those for sweet and bitter tastes, which may contribute to the ability of umami substances to improve overall palatability in certain foods.

Abstract

Our understanding of the taste transduction mechanisms of umami substances is still in its infancy. However, evidence is now emerging that suggests that umami taste is perceived according to a receptor-mediated mechanism similar to those for sweet and bitter tastes. The synergistic interactions between glutamate and nucleotides appear to arise from an allosteric effect of nucleotides on a glutamate receptor. In some foods, umami substances appear to enhance the perceived sweetness or saltiness, or other flavor characteristics such as thickness and complexity, which may contribute to the ability of umami substances to improve overall palatability in certain foods.