Category:flavor enhancers, umami taste enhancer
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
|Food Chemicals Codex Listed: ||No|
|Flavor Type: umami|
|Taste Description: umami|
|Odor and/or flavor descriptions from others (if found).|
|AJI-NO-MOTO® UMAMI SUPER-SEASONING
In U.S., AJI-NO-MOTO is made from Iowa corn through a fermentation process which is similar to the one used to make yogurt, beer, and soy sauce.
Food, such as ripe tomato, broccoli, sugarcane, pumpkins, seaweed and mushrooms as well as cheese, fish and meat are rich in the same natural taste element imported by AJI-NO-MOTO.
This versatile flavor enhancer is made from glutamic acid, a natural amino acid used by the body to build proteins.
UMAMI is internationally recognized by researchers and chefs as fifth basic taste in addition to sweet, sour, bitter and salty.
|Bell Flavors & Fragrances|
|Flavour & Fragrance Consultancy|
|Analytical and Development Services to the Flavour and Fragrance Industry.|
The man who discovered monosodium glutamate (MSG), chemist Kikunae Ikeda, coined its distinctive flavour as ‘Umami’, a colloquial Japanese word meaning ‘delicious taste’. First used by Japanese housewives in 1909 as a substitute for meat stock, MSG produces a succulence and depth of flavour in cooking. Today, Givaudan is able to replicate this succulence without using MSG.
| Classification of the substance or mixture|
|GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)|
| GHS Label elements, including precautionary statements|
|Oral/Parenteral Toxicity: |
|Dermal Toxicity: |
|Inhalation Toxicity: |
Safety in Use Information:
|flavor enhancers, umami taste enhancer|
|Recommendation for umami enhancers usage levels up to: |
| ||not for fragrance use.
Potential Blenders and core components note
Occurrence (nature, food, other):note