<P> Generally, umami taste is common to foods that contain high levels of L - glutamate, IMP and GMP, most notably in fish, shellfish, cured meats, mushrooms, vegetables (e.g., ripe tomatoes, Chinese cabbage, spinach, celery, etc .) or green tea, and fermented and aged products involving bacterial or yeast cultures, such as cheeses, shrimp pastes, fish sauce, soy sauce, nutritional yeast, and yeast extracts such as Vegemite and Marmite . </P> <P> Many humans' first encounter with umami components is breast milk . It contains roughly the same amount of umami as broths . </P> <P> There are some distinctions among stocks from different countries . In dashi, L - glutamate comes from sea kombu (Laminaria japonica) and inosinate from dried bonito flakes (katsuobushi) or dried sardines (niboshi). </P> <P> Most taste buds on the tongue and other regions of the mouth can detect umami taste, irrespective of their location . The tongue map in which different tastes are distributed in different regions of the tongue is a common misconception . Biochemical studies have identified the taste receptors responsible for the sense of umami as modified forms of mGluR4, mGluR1 and taste receptor type 1 (T1R1 + T1R3), all of which have been found in all regions of the tongue bearing taste buds . A 2009 review corroborated the acceptance of these receptors, stating, "Recent molecular biological studies have now identified strong candidates for umami receptors, including the heterodimer T1R1 / T1R3, and truncated type 1 and 4 metabotropic glutamate receptors missing most of the N - terminal extracellular domain (taste - mGluR4 and truncated - mGluR1) and brain - mGluR4 ." </P>

What is the meaning of umami in hindi