when was it discovered?
1908.
Discovery
Umami was first scientifically identified in 1908 by Kikunae Ikeda,
the movement of food in food pipe is called Peristaltic contractions. enumerate any notable structural mention? Taste buds, mediastinum, diaphragm, trachea, etc. what does the first thing mentioned here compose of? Taste receptor cells. does it have any functionality? Yes, they are involved in detecting the five elements of taste perception: salty, sour, bitter, sweet and umami. where does the last word derive it's name from? Japanese.
This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of "umai" () "delicious". 1908 1908
Umami Umami Umami
Etymology Discovery Etymology
 This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of "umai" () "delicious".  Umami was first scientifically identified in 1908 by Kikunae Ikeda, a professor of the Tokyo Imperial University.  1908 
wiki:5408110
Umami [SEP] Discovery
Glutamate has a long history in cooking. Fermented fish sauces (garum), which are rich in glutamate, were used widely in ancient Rome, fermented barley sauces (murri) rich in glutamate were used in medieval Byzantine and Arab cuisine, and fermented fish sauces and soy sauces have histories going back to the 3rd century in China. In the late-1800s, chef Auguste Escoffier, who opened restaurants in Paris and London, created meals that combined umami with salty, sour, sweet, and bitter tastes. He did not know the chemical source of this unique quality, however. Umami was first scientifically identified in 1908 by Kikunae Ikeda, a professor of the Tokyo Imperial University.