In 1908, chemist Kikunae Ikeda identified a new taste modality he called "umami," or "delicious" in Japanese. It gives a savory flavor to meat, seaweed, and tomatoes. What molecule is responsible for umami?

A. Glutamate
B. Fe+2 ions
C. Na+ ions
D. Mg+2 ions
E. H+ ions


Answer: A

Biology & Microbiology

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