Garlic powder is a popular seasoning that adds a savory, garlicky flavor to dishes. Some claim that garlic powder also provides an umami flavor. But what exactly is umami, and does garlic powder really contain it?
What is Umami?
Umami is considered the fifth basic taste, in addition to sweet, sour, salty, and bitter. It translates from Japanese as “pleasant savory taste” and is described as meaty, brothy, or savory.
The umami taste comes from glutamate, specifically the amino acid L-glutamate. Foods naturally high in glutamate, like meats and aged cheeses, are therefore umami-rich. The most concentrated source of umami is monosodium glutamate (MSG), which is often added to foods as a flavor enhancer.
Does Garlic Contain Umami?
Fresh garlic contains low levels of glutamate, not enough to impart much umami flavor. However, when garlic is dried and powdered, chemical reactions occur that increase glutamate content. Specifically:
- Glutamic acid in garlic reacts with sugars and amino acids during heating and drying.
- Enzymatic browning during processing breaks proteins down into amino acids like glutamate.
So while fresh garlic is not very umami-rich, garlic powder contains higher levels of glutamate, giving it more umami taste.
Studies on Garlic Powder and Umami
Several studies have looked at the umami levels in garlic powder:
- An analysis of the free amino acid content of garlic powder found it contains 22.5 mg/g of glutamic acid. This is significantly higher than fresh garlic, which only contains around 1 mg/g.
- In taste tests, a 0.5% solution of garlic powder was perceived as having moderate umami taste.
- Adding garlic powder to vegetable soup increased glutamate levels and enhanced the umami taste.
Based on this evidence, garlic powder appears to have an umami taste that fresh garlic does not. The drying process concentrates glutamate and amino acids that enhance umami flavor.
Garlic Powder Umami Levels Compared to Other Foods
While garlic powder contains glutamate, it has lower levels compared to ingredients specifically added for umami flavor like MSG:
| Food | Glutamic acid (mg/g) |
|---|---|
| MSG | 128,000 |
| Garlic powder | 22.5 |
| Parmesan cheese | 18.7 |
| Tomatoes | 11 |
| Shiitake mushrooms | 7.8 |
While not as high as MSG, the glutamate content in garlic powder is comparable to naturally umami-rich foods like Parmesan cheese and tomatoes. So garlic powder can boost umami flavor, just not to the same degree as MSG.
Using Garlic Powder for Umami
Here are some tips for using garlic powder to boost umami:
- Add it to meat marinades, rubs, and stews.
- Sprinkle on roasted vegetables.
- Stir into soups, broths, and tomato sauces.
- Mix into burger patties before grilling.
Garlic powder combines well with other umami ingredients like soy sauce, anchovies, Parmesan, and mushrooms to give a synergistic umami punch.
Conclusion
While fresh garlic is not very umami, garlic powder provides a modest umami flavor due to its higher glutamate content. Drying condenses garlic’s natural glutamates and amino acids. The umami effect is mild compared to MSG but can enhance meatiness and savoriness when used properly. Garlic powder is a handy way to add a little umami goodness to recipes.