Perception of Umami in Different Countries
The presence of umami taste has been recognized for centuries, but its precise definition has emerged more recently. As a result, the perception and understanding of umami can vary across different countries and cultures. The concept of umami, its significance, and its application in culinary practices may differ depending on the cultural context and traditions of each region.
Comparative Studies in Finland, Germany, and Italy
In Europe, a comparative study was carried out to investigate the varying perceptions of umami among different populations. The concept of umami, originally rooted in Japan, is somewhat unfamiliar to Europeans, even though the subtle use of umami has been intricately woven into their culinary traditions over the years. This study aimed to shed light on the level of awareness and understanding of umami among Europeans, considering that its significance and recognition may differ from the cultural context in which it first emerged. By exploring the distinct perspectives and experiences of individuals from different European countries, the study aimed to unravel the intricacies and nuances of how umami is perceived and embraced, or associated with other tastes, across diverse culinary landscapes.
The dataset consists of verbal descriptors provided by volunteers immediately after tasting an Umami solution, without any prior knowledge or hint about the taste. The data was gathered in three distinct European countries: Finland, Germany, and Italy.
A total of 300 volunteers from Finland, 271 from Germany, and 252 from Italy participated in the study. These individuals were approached and asked to take part in the research in various public settings, including museums, galleries, hospitals, private companies, pharmacies, educational institutes, and auditoriums.
For taste perception, a sterilized cotton swab that had been soaked in the MSG (monosodium glutamate) solution was provided to each subject. The participants were instructed to place the cotton swab in their mouth and suck on it to perceive the taste, after rinsing their mouth with an ample amount of water. The experimenter then requested the volunteer to describe the taste using their own words. The experimenter diligently recorded the verbal descriptors provided by the volunteer in the original language used by the participant.
Top 20 descriptors in each country are shown in following tables.
Finland
The study revealed that in Finland, a significant number of participants (34 answers, or 11.3% of the total) identified the taste as “umami.” Among the commonly mentioned descriptors, three food items stood out: meat (33), broth (22), and pickled cucumber (5). Finnish pickled cucumber, known as “suolakurkku,” is traditionally prepared through the process of fermentation, which leads to the production of lactic acid, one of the umami organic acids. The participants in Finland associated the taste of the sample with familiar local foods. Interestingly, there were also some negative descriptors used, such as “bad” (18), “unpleasant” (18), and “not good” (8).
Germany
Among the participants in Germany, only 7 individuals mentioned the term “umami” in their responses, suggesting that the concept of umami is not as widely recognized as it is in Finland. Interestingly, more respondents in Germany made references to broth or soup in their descriptions, including phrases like “vegetable broth” (13), “broth” (11), “soup” (10), “Chinese soup/Asian food” (8), “chicken broth” (6), and “meat broth” (6). It is worth noting that compared to Finland, there were more negative expressions used by the German participants, such as “disgusting” (61), “bad taste” (20), and “not good” (12).
Italy
In Italy, only 4 responses, accounting for 1.6% of the total, mentioned the term “umami” in their descriptions, indicating that the perception of umami is less common compared to Finland and Germany. This is noteworthy considering the presence of umami-rich foods in Italian cuisine, such as hams, cheeses, mushrooms, and seafood. It is possible that Italian individuals have their own traditional foods associated with umami and may not align with the foreign definition of umami. Instead, they linked the umami taste to broth, soy sauce, and chips, with mentions of “broth” (11), “instant broth” (11), “soy sauce” (9), and “chips” (6). Interestingly, the number of participants using negative words was the smallest among the three surveyed countries in Italy, with mentions of “unpleasant” (8) and “disgusting” (6).
Cecchini, M. P., Knaapila, A., Hoffmann, E., Boschi, F., Hummel, T., & Iannilli, E. (2019). A cross-cultural survey of umami familiarity in European countries. Food Quality and Preference, 74, 172–178.
Implications
The study reveals that the perception and familiarity of umami taste vary across different populations. The findings suggest that cultural factors and culinary traditions play a significant role in shaping individuals’ associations with umami. The data highlights that certain foods, such as meat and broth are commonly linked to umami taste across regions, while local traditional foods, such as pickled cucumber, can be also associated with umami taste in some regions. It is noteworthy that negative descriptors were also used to varying extent, emphasizing the subjective nature of taste perceptions. These results emphasize the importance of considering cultural context and individual preferences when studying, discussing, and applying umami taste. Understanding these variations can provide valuable insights for the food industry, culinary practices, and sensory research, allowing for more tailored and culturally relevant flavor experiences.
