Kikunae Ikeda (池田 菊苗 Ikeda Kikunae, October 8, 1864 – May 3, 1936) was a Japanesechemist, Tokyo Imperial University professor in Chemistry who, in 1908, uncovered the chemical root behind a taste he named umami. He discovered that the common component that produced the flavour of meat, seaweed and tomatoes was glutamate, which produces the sensation of umami. is the 281st day of the year (282nd in leap years) in the Gregorian calendar. ... 1864 (MDCCCLXIV) was a leap year starting on Friday (see link for calendar) of the Gregorian calendar or a leap year starting on Sunday of the 12-day-slower Julian calendar. ... is the 123rd day of the year (124th in leap years) in the Gregorian calendar. ... 1936 (MCMXXXVI) was a leap year starting on Wednesday (link will take you to calendar). ... A chemist pours from a round-bottom flask. ... The Yasuda Auditorium on the University of Tokyos Hongo Campus. ... Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ... This article is about the food. ... Ascophyllum nodosum exposed to the sun in Nova Scotia, Canada Dead Mans Fingers (Codium fragile) off Massachusetts coast For the band, see; Seaweed (band) For the rock musician, see; Seaweed (musician) Seaweeds are any of a large number of marine benthic algae. ... For other uses, see Tomato (disambiguation). ... Glutamate is the anion of glutamic acid. ...
He also patented the manufacture of monosodium glutamate. This article is about monosodium glutamate as a food additive. ...
At the beginning of the twentieth century, Professor KikunaeIkeda of Tokyo Imperial University was thinking about the taste of food: "There is a taste which is common to asparagus, tomatoes, cheese and meat but which is not one of the four well-known tastes of sweet, sour, bitter and salty."
Professor Ikeda found that glutamate had a distinctive taste, different from sweet, sour, bitter and salty, and he named it "umami".
To be used as seasoning, glutamate had to have some of the same physical characteristics which are found, for example, in sugar and salt: it had to be easily soluble in water but neither absorb humidity nor solidify.
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