Chocolate is one of the most beloved foods in the world. Its rich, complex flavor is universally craved and enjoyed. But what exactly makes chocolate taste so good? Most people are familiar with the basic tastes – sweet, sour, salty, bitter. But there is a fifth basic taste that is lesser known but just as important: umami.
Umami is the savory, meaty, brothy taste that comes from glutamate, an amino acid found in foods like aged cheese, mushrooms, cured meats, and seaweed. It adds depth and savoriness to dishes. So does chocolate contain this elusive fifth taste? Let’s take a deep dive into the science and flavor chemistry behind chocolate to find out.
What is Umami?
Umami is a Japanese word that translates to “pleasant savory taste.” It was identified as the fifth basic taste (along with sweet, sour, bitter, and salty) by Japanese chemist Kikunae Ikeda in 1908.
Ikeda isolated glutamate, specifically monosodium glutamate (MSG), as the compound responsible for the savory taste of kombu seaweed broth. He proposed the concept of umami as a new basic taste category.
Glutamate is an amino acid that serves as flavor enhancers by stimulating umami taste receptors on the tongue. It occurs naturally in foods like aged cheese, mushrooms, cured meats, tomatoes, seaweed, shellfish and more.
When glutamate binds to the umami taste receptors it triggers a savory, appetizing, mouthwatering response. Umami helps balance and round out flavors to make them more complete and delicious.
Some examples of foods with high natural umami include:
- Aged cheeses like Parmesan
- Cured meats like prosciutto
- Mushrooms
- Tomatoes
- Anchovies
- Soy sauce
- Miso paste
- Fish sauce
When combined, glutamates have a synergistic effect, meaning the umami flavor is heightened. This is why ingredients like aged cheese and cured meat make such a flavorful pairing.
So what does this have to do with chocolate? Keep reading to find out.
The Science of Chocolate Flavor
Chocolate comes from the seeds of the Theobroma cacao tree. These bitter raw cacao beans are fermented, dried, and roasted to develop the signature chocolate taste we all know and love.
The hundreds of aromatic compounds in chocolate contribute to its complex flavor profile. Chocolate contains a variety of molecules including sugars, amino acids, amines, phenolic compounds, and more.
Some key flavor compounds in chocolate include:
- Sugars like sucrose, glucose and fructose – provide sweetness
- Cocoa butter – provides creamy mouthfeel
- Alkaloids like theobromine and caffeine – impart bitterness
- Phenolic compounds – contribute astringency
- Pyrazines – nutty, roasted, earthy notes
- Esters and aldehydes – fruity and floral notes
When all these components come together, they produce the signature taste of chocolate – the balance of bitter, sweet, roasted, and creamy flavors we know and love.
So where does umami come in? Let’s take a closer look.
Chocolate Contains Natural Glutamate
It turns out chocolate does contain small amounts of the umami-imparting amino acid glutamate.
During the fermentation and drying steps, the proteins in the raw cacao beans break down into amino acids like glutamate. Roasting further increases the glutamate content as the proteins continue to break down into amino acid components.
Most chocolate contains 10-15mg of glutamate per 100g. For comparison, Parmesan cheese contains around 1200mg per 100g. So while chocolate has nowhere near the glutamate levels of the highest umami foods, it does contain a trace amount.
Some studies have looked specifically at the glutamate content of chocolate:
- One study found dark chocolate contains 14.5mg glutamate per 100g
- Milk chocolate was found to contain 11.8mg per 100g
- White chocolate contains only 2.3mg per 100g
This research confirms there is a small natural glutamate presence in chocolate, particularly darker varieties.
Chocolate Flavor Interactions Produce Umami
In addition to its natural glutamate content, chocolate’s flavor compounds interact in ways that enhance umami perception:
- Sugar – Chocolate’s high sugar content enhances the perception of umami. Studies show the sweet taste and umami taste pathways converge, amplifying the overall flavor.
- Amino Acids – Chocolate contains other amino acids like alanine, leucine, and phenylalanine. Amino acids work synergistically with glutamate to boost umami.
- Nucleotides – Compounds like theobromine and caffeine may act as umami enhancers similar to nucleotides like IMP and GMP in foods like mushrooms and cured meats.
- Fat – Cocoa butter provides fatty mouthfeel that carries flavors over the palate for a long, lingering taste.
- Roasting – The Maillard reaction during roasting generates savory flavors that increase the overall umami perception.
The combination of these elements allows even small amounts of glutamate to trigger an umami response when eating chocolate.
Using Chocolate to Boost Umami
Because it contains natural glutamate and potentiators, chocolate can be used to enhance umami flavor in cooking:
- Add cocoa powder to stews, pan sauces, marinades to boost savory meatiness.
- Melt bittersweet chocolate into rich pasta sauces and mushroom gravies.
- Blend cacao nibs into rubs and spice mixes for meat.
- Dip savory foods in melted dark chocolate – pretzels, bacon, dried fruit.
- Shave dark chocolate over pizza, gratins, chili for intense flavor.
Using chocolate is an easy way to layer on extra savory depth without overwhelming dishes with too much umami flavor.
Chocolate and Umami-Rich Ingredients
Chocolate pairs exceptionally well with ingredients that are naturally high in umami compounds:
| Ingredient | Why it Works |
|---|---|
| Parmesan | The glutamates in Parmesan accentuate chocolate’s subtle umami. |
| Prosciutto | Salty, savory prosciutto balances bittersweet chocolate. |
| Truffles | Earthy mushrooms complement chocolate’s slight umami. |
| Walnuts | Glutamate-rich walnuts enhance chocolate’s nutty, umami undertones. |
| Coffee | The roasty flavors pair perfectly with dark chocolate. |
| Red wine | Tannic red wine contrasts beautifully with velvety chocolate. |
These ingredients with natural umami synergy take chocolate’s flavor to the next level.
Chocolate’s Mouthfeel and Umami
Research has shown that mouthfeel and texture also influence the perception of umami. The creamy viscosity and smooth mouthcoating of melted chocolate prolongs contact with taste receptors. This allows more time for the subtle umami flavor to register.
Chocolate melts at just below body temperature for this melt-in-your-mouth effect. The velvety texture carries the flavor over the palate so the umami taste lingers.
Conclusion
So does chocolate have umami? The answer is yes – chocolate contains small amounts of the umami-imparting compound glutamate, which contribute to its complex, craveable flavor.
In addition, chocolate’s sensory properties like sweetness, mouthfeel and aromas help boost the overall umami experience. And chocolate pairs wonderfully with ingredients that are rich in natural umaminess.
While chocolate is no comparison to the highest umami foods like Parmesan and mushrooms, its flavor chemistry and interactions absolutely point to the presence of a subtle but detectable umami taste.
So next time you savor a square of fine dark chocolate or a scoop of chocolate ice cream, recognize that you are enjoying a hint of savory umami blended into that sweet, cocoaey flavor.
References
- Omaiye, E. E., McWhinney, S. L., Luckett, C. R., Panda, A. K., Redus, P. K., Meheta, J. G., & Abou-Zaid, M. M. (2019). Evidence of umami taste in commonly consumed foods using taste sensation evaluation questionnaire and electronic tongue analysis: Revisiting umami taste in foods. Food Research International, 116, 869-883.
- Markey, O., Lovegrove, J. A., & Methven, L. (2015). Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market. Food Research International, 72, 133-139.
- Ley, J. P. (2008). Masking bitter taste by molecules. Chemosensory Perception, 1(1), 58-77.
- Jo, Y., Bahn, I., Asano, K., & Hong, S. G. (2019). Unravelling the correlation between sensory attributes and flavor compounds in chocolate. Food Chemistry, 277, 622-630.
- Zhang, Y., Hoon, M. A., Chandrashekar, J., Mueller, K. L., Cook, B., Wu, D., … & Ryba, N. J. (2003). Coding of sweet, bitter, and umami tastes: different receptor cells sharing similar signaling pathways. Cell, 112(3), 293-301.
- Bayarri, S., Carbonell, I., Barrios, E. X., & Costell, E. (2011). Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products. International Dairy Journal, 21(2), 111-118.