Taste characteristic of broths
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Related clues
- Savory 'fifth taste'
- Taste imparted by MSG
- Savory flavor in roasted tomatoes
- Taste sensation, derived from glutamic acid, discovered and named by Japanese chemist Kikunae Ikeda in 1908
- Category of taste in food produced by glutamates, especially monosodium glutamate; from Japanese, 'pleasant savoury taste'
Possible answers
- U
- M
- A
- M
- I