Hal Cohen | Apr 1, 2002 | 5 min read
Deemed the delicious taste, umami is found naturally in foods such as aged cheeses, steak, seafood, and mushrooms, and as an additive, the sodium salt monosodium glutamate. The substance that subtly makes food taste better is one of the 20 common amino acids that make up proteins. Now, researchers have shown that taste cells bearing a combination of T1R1 and T1R3 (T1R1+3) G protein-coupled receptors are broadly tuned to respond to many amino acids, including umami's monosodium glutamate. Althoug