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Umami: Quiz


Question 1: The most commonly used of these is ________ (MSG).
Monosodium glutamateStarchGlutamic acid (flavor)Glutamic acid

Question 2: Umami tastes are initiated by these specialized receptors, with subsequent steps involving secretion of ________ including serotonin.

Question 3: Umami, popularly referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal ________.
TongueHuman pharynxSensory systemDigestion

Question 4: [3] Ikeda isolated ________ (MSG) as the chemical responsible and, with the help of the Ajinomoto company, began commercial distribution of MSG products.
Glutamic acidGlutamic acid (flavor)StarchMonosodium glutamate

Question 5: Umami (旨味?) is a ________ from Japanese meaning "flavor" or "taste" (noun).
German languageEnglish languageFrench languageLoanword

Question 6: The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring ________ common in meat, cheese, broth, stock, and other protein-heavy foods.
MetabolismAmino acid synthesisAmino acidL-DOPA

Question 7: Salts of glutamic acid, known as ________, easily ionize to give the same carboxylate form and therefore the same taste.
Nitrous oxideGlutamic acidDizocilpineGlutamine

Question 8: [5]It is naturally found in East and Southeast Asian foods, such as soy sauce and fish sauce, and in ________ like parmesan cheese, anchovies and ripe tomatoes.
Italian-American cuisineFrench cuisineItalian cuisinePortuguese cuisine


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