umamin.

Brit.

/ʊˈmɑːmi/, U.S.

/ˌuˈmɑmi/

Forms: 1900s– umame, 1900s– umami.

Origin: A borrowing from Japanese. Etymon: Japanese umami.

Etymology: < Japanese umami deliciousness (1721 or earlier) < uma-, stem of umai delicious + -mi, suffix forming abstract nouns from adjectives (but commonly written as if < -mi taste; < Middle Chinese).

A category of taste corresponding to the ‘savoury’ flavour of free glutamates in various foods, esp. protein-rich fermented and aged ones such as mature cheeses and soy sauce; spec. the flavour of monosodium glutamate. Also: monosodium glutamate itself.Umami is sometimes described as a fifth basic taste alongside sweet, sour, salt, and bitter.

ΚΠ

1963 Shinrigaku Kenkyū Apr. 34/2 Taste factors..like..[the] pungent taste of alcohol, astringency (shibumi) like tannin, or delicious taste (umami) of glutamic acid.

1969 Japanese Psychol. Res. 11 152/1 The subjects were requested to judge the taste and allocate score 10 into five component tastes, i.e., sweet, sour, salty, bitter, and umami (delicious), in proportion to their subject intensity.

1979 New Scientist 3 May 361 To the Japanese the ‘umami’ flavour is among the most essential. They explain it to Westerners as the taste of broth, of meat, of tuna and of seaweed.

1993 Independent on Sunday 4 Apr. (Review Suppl.) 48/1 The Glutamate Information Bureau in London..prefers to call MSG by its Japanese name, umami—which means deliciousness.

2000 Daily Tel. 25 Jan. 12/5 Today's study in the journal Nature Neuroscience identifies the molecule on the tongue that responds to umami.

2003 A. Telford Kitchen Hand 254 Other foods with umami are naturally brewed soy sauce and fish sauce.

This is a new entry (OED Third Edition, September 2006; most recently modified version published online March 2022).

单词	umami
释义	umamin. Brit. /ʊˈmɑːmi/, U.S. /ˌuˈmɑmi/ Forms: 1900s– umame, 1900s– umami. Origin: A borrowing from Japanese. Etymon: Japanese umami. Etymology: < Japanese umami deliciousness (1721 or earlier) < uma-, stem of umai delicious + -mi, suffix forming abstract nouns from adjectives (but commonly written as if < -mi taste; < Middle Chinese). A category of taste corresponding to the ‘savoury’ flavour of free glutamates in various foods, esp. protein-rich fermented and aged ones such as mature cheeses and soy sauce; spec. the flavour of monosodium glutamate. Also: monosodium glutamate itself.Umami is sometimes described as a fifth basic taste alongside sweet, sour, salt, and bitter. ΚΠ 1963 Shinrigaku Kenkyū Apr. 34/2 Taste factors..like..[the] pungent taste of alcohol, astringency (shibumi) like tannin, or delicious taste (umami) of glutamic acid. 1969 Japanese Psychol. Res. 11 152/1 The subjects were requested to judge the taste and allocate score 10 into five component tastes, i.e., sweet, sour, salty, bitter, and umami (delicious), in proportion to their subject intensity. 1979 New Scientist 3 May 361 To the Japanese the ‘umami’ flavour is among the most essential. They explain it to Westerners as the taste of broth, of meat, of tuna and of seaweed. 1993 Independent on Sunday 4 Apr. (Review Suppl.) 48/1 The Glutamate Information Bureau in London..prefers to call MSG by its Japanese name, umami—which means deliciousness. 2000 Daily Tel. 25 Jan. 12/5 Today's study in the journal Nature Neuroscience identifies the molecule on the tongue that responds to umami. 2003 A. Telford Kitchen Hand 254 Other foods with umami are naturally brewed soy sauce and fish sauce. This is a new entry (OED Third Edition, September 2006; most recently modified version published online March 2022). < n.1963
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