Osmazome vs. Umami — What's the Difference?

A substance formerly supposed to impart the characteristic meaty smell and taste to certain dishes.

Umami ( from Japanese: 旨味 Japanese pronunciation: [ɯmami]), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products.

A substance formerly supposed to give to soup and broth their characteristic odor, and probably consisting of one or several of the class of nitrogenous substances which are called extractives.

A taste sensation produced by the presence of glutamates and nucleotides and associated with meats and other high-protein foods. It is sometimes considered to be a fifth basic taste along with the tastes sweet, sour, salty, and bitter.

One of the five basic tastes, the savory taste of foods such as seaweed, cured fish, aged cheeses and meats.