Umami

In recent years some workers have added a fifth taste, umami, to the other four, though western food scientists are divided about whether it really exists or not. It has been suggested that the taste is triggered by compounds of some amino acids, such as glutamates or aspartates, especially the flavour-enhancing substance monosodium glutamate.
T word and the concept are Japanese, and in Japan are of some antiquity. Umami is hard to translate, to judge by the number of English words that have been suggested as equivalents, such as savoury, essence, pungent, deliciousness, and meaty
And now , itz

Sweet, Sour, Salty, Bitter ... and Umami..