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Umami was first scientifically identified in 1908 by Kikunae Ikeda, [30] [31] a professor of the Tokyo Imperial University. He found that glutamate was responsible for the palatability of the broth from kombu seaweed. He noticed that the taste of kombu dashi was distinct from sweet, sour, bitter, and salty and named it umami. [16]
Unami is an Eastern Algonquian language.The hypothetical common ancestor language from which the Eastern Algonquian languages descend is Proto-Eastern Algonquian (PEA). An intermediate group, Delawarean, that is a descendant of Proto-Eastern Algonquian consists of Mahican and Common Delaware, the latter being a further subgroup comprising Munsee Delaware and Unami Delaware
The Oklahoma Delawares refer to themselves in English as Delaware and in Unami as /ləná·p·e/. [33] The name Lenape, which is sometimes used in English for both Delaware languages together, is the name Unami speakers also use for their own language in English, [34] [35] whereas Munsee speakers call their language in English Lunaapeew. [36]
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The name was a Munsee language term for the Unami-speakers of west-central New Jersey. Moravian missionaries called the Lenape people of the Forks region near Easton, Pennsylvania "Unami," and the Northern Unami language-speakers in New Jersey "Unalachtigo." It is debated whether Unalachtigo constituted a distinct dialect of Unami. [4]
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Umami, a basic taste, was first scientifically identified in 1908 by Kikunae Ikeda through his experimentation with kombu. [ 14 ] [ 15 ] He found that glutamic acid was responsible for the palatability of the dashi broth created from kombu , and was a distinct sensation from sweet, sour, bitter, and salty tastes. [ 16 ]