grundlegende, mit rauchig vergleichbare Geschmacksrichtung, die durch die Aminosäuren Glutaminsäure, Asparaginsäure und eiweißreiche Nahrung verursacht wird
köken: Compound of 旨 (uma, the stem of adjective 旨い (umai, “tasty, delicious”)) + み (-mi, “-ness”, in reference to quality, contrasting with suffix さ (sa, “-ness”) that is used to describe degree). The use of 味 to spell the -mi suffix is an example of ateji (当(あ)て字(じ)).
köken: Borrowed from Japanese 旨味, うまみ (umami), from 旨い (umai, “delicious”), which describes the quality of a pleasant, savory taste. Cognate with Lao ອູມາມີ (ʼū mā mī), Khmer អ៊ុំម៉ាមី (ʼummaamii) (not in TDP).
köken: From Proto-Albanian * ̊śali(m)-, from Proto-Indo-European *sḗh₂l (“salt”). Cognate to Ancient Greek ἅλιμος (hálimos, “of the sea, sea”). Enlargement with the prefix (a)n-. The root vowel points to umlaut, caused by -i- of the following syllable.