The man who discovered umami www.bbc.com

The Japanese chemist had been studying a broth made from seaweed and dried fish flakes, called dashi.
He called it “umami”, riffing on a Japanese word meaning “delicious”.
Also, umami taste behaves a bit differently from the others.
“The two are completely different types of tastes,” Ikeda notes in his paper.
“If these substances can be likened to color, ‘umami’ would be yellow and sweetness red.” It was not exactly your standard scientific fare.