sensory perception of umami taste

Definition

Target type: biologicalprocess

The series of events required to receive an umami taste stimulus, convert it to a molecular signal, and recognize and characterize the signal. Umami taste is the savory taste of meats and other foods that are rich in glutamates. This is a neurological process. [GOC:ai]

Umami taste perception is a complex process involving the interaction of taste receptors on the tongue with specific molecules in food. These molecules, typically glutamate and aspartate, bind to taste receptors called T1R1/T1R3 heterodimers. This binding initiates a signaling cascade that activates a G protein called gustducin. Gustducin activates phospholipase Cβ2, which breaks down phosphatidylinositol 4,5-bisphosphate (PIP2) into inositol triphosphate (IP3) and diacylglycerol (DAG). IP3 increases intracellular calcium levels, while DAG activates protein kinase C (PKC). These signaling events ultimately lead to depolarization of the taste receptor cell, triggering an action potential that travels to the brain via the gustatory nerve. The brain then interprets this signal as the umami taste. In addition to glutamate and aspartate, other compounds can stimulate umami receptors, including nucleotides like guanosine monophosphate (GMP) and inosine monophosphate (IMP). These nucleotides are often found in savory foods like mushrooms, seaweed, and aged cheeses, and they contribute to the overall umami taste experience. It is important to note that umami perception is not solely reliant on taste receptors. Other factors, such as texture and smell, can also influence the perception of umami.'
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Proteins (3)

Compounds (2)