What term is used to describe the taste associated with foods rich in protein, such as meats and cheeses?

The term that describes the taste associated with foods rich in protein, such as meats and cheeses, is "umami." This flavor was identified as one of the five basic tastes alongside sweet, sour, salty, and bitter. Umami is often described as a savory or meaty flavor and is primarily attributed to the presence of certain amino acids, particularly glutamate, which is abundant in protein-rich foods.

Foods known for their umami taste include not only meats and cheeses but also other sources like mushrooms, soy sauce, and certain fermented products. The recognition of umami as a distinct taste helps to explain why certain foods have a deep, rich flavor that enhances the overall taste experience, making it a crucial component in culinary practices globally. Understanding umami is essential in food science and gastronomy, particularly when balancing flavors in cooking.