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Umami is a taste that makes our mouths feel “delicious”! It is the fifth basic taste, discovered after sweet, salty, sour, and bitter. In Japanese, it means “delicious taste”. How Was It Discovered? In 1908, Japanese scientist Kikunae Ikeda investigated why a certain soup tasted so delicious. He found a special compound in this seaweed-based soup: glutamate! This compound was responsible for the umami taste. Where Is It Found? Umami occurs naturally in certain foods: Tomatoes 🍅 Cheese 🧀 Mushro

Aroma is a sensory property formed by the combined perception of a product’s taste and odor components. Initially developed for food, aroma is now widely used across various industries, including cosmetics and pharmaceuticals. The senses of taste and smell together contribute to the perception of aroma. There are many types of aroma, primarily used in the food industry to impart flavor and fragrance. Aromas exist for numerous products such as coconut, lemon, strawberry, and apple. Sources of Aro