Osmazome vs. Umami

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

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.

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

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.