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03:51 Umami is the fifth flavor and was discovered by the Japanese, it is a subtle and musty taste that enhances other flavors, especially salty and sweet, and can even interact with itself.

08:34 Umami was discovered in 1907 by a chemist named Kikune Aikida, who isolated glutamic acid and found that it was the amino acids in proteins that give umami its taste.

13:03 Umami taste is not only produced by bonito flakes, kombu, and shiitake mushrooms, but also by other substances like guanailate found in shiitake mushrooms, and taste buds on the tongue have receptor cells for different tastes.

17:12 Taste buds have different receptor cells that can sense different types of taste, and the predominant theory is that specific types of taste molecules interact with specific types of receptors, which then translate the taste into an electrical impulse that is sent to the brain.

21:22 Umami taste, specifically the combination of compounds found in MSG, enhances the flavors of other foods and has a role in food science and evolution.

25:34 Umami taste is released by cooking or fermenting food, which breaks down proteins into easily absorbed amino acids, and the development of umami taste from cooked or fermented food is believed to have contributed to the advancement of human intelligence.

30:02 MSG, or umami, is often disguised in ingredients under names like hydrolyzed wheat protein, natural flavors, or autolyzed yeast extract, and can be used to enhance the taste of food and make it healthier by replacing sodium or improving the taste of low-fat or medicated foods, and can also be found naturally in various cuisines around the world.

34:18 Umami can enhance the flavors of food and make a difference in cooking, and listeners are encouraged to try incorporating umami into their dishes.