Ajinomoto Unveils the Pivotal Role of Umami in
Perfect Wine and Food Pairing
The naturalness and safety of MSG intake are also highlighted

Hong Kong - 16 November 2002 - Ajinomoto Co. (H.K.) Ltd. today organized a seminar to bring together over 100 experts from the food and catering industry to explore the concept of Umami in wine and food match.

Themed The Harmonious Blend of Umami & Wine, the seminar invited two renowned Umami Masters -- Mr. Tim Hanni, President and Founder of WineQuest, and Ms. Kumiko Ninomiya, Manager, Scientific Affairsof Ajinomoto Co., Inc., to present the concept of Umami and the significance of Uamai as an important - element in modern wine and dine. The audiences were also served a special menu to experience the thorough understanding of the concept.

Ms. Ninomiya opened the seminar by introducing Umami as the fifth universal human taste in addition to the four traditionally known tastes of sweet, salty, sour and bitter. Discovered in 1908, the taste of Umami, which can be translated as "savory" in English, plays a major role in the taste of many natural foods, such as seafood, mushrooms, meat and cheeses. Studies have shown that the taste of Umami can be attributed to the glutamate found naturally in protein-containing foods, or to the Monosodium glutamate (MSG) added to enhance the taste of dishes.

Umami Influence on Food and Wine Pairing

Regarding the importance of Umami in balancing wine and food, Mr. Hanni pointed out that although there are general rules governing wine and food matching, such as pairing heavy wines with heavy foods, or complex wine with complex foods, the basic flavor interaction of wine and food cannot be completely explained by the "four primary tastes" paradigm.

According to Mr. Hanni, all five basic tastes, including Umami, have an effect on how a wine tastes when eaten with a food. The key to ensure perfect wine and food synergies is to understand how the dominant taste in food impacts the perception of the taste of wine, and make appropriate adjustments to seasonings.

For example, sweetness in food will increase the perception of sourness, bitterness and astringency in wine, while sourness and saltiness suppress the bitter taste in wine. On the other hand, the Umami taste increases the bitter taste of wine, but saltiness in conjunction with Umami will neutralize this effect.

As a result, wine and food pairing can be simplified into two principles: 1) Sweet and/or Umami tastes and spiciness from hot ingredients make wine taste stronger, and 2) sour and/or salty tastes in food make wine taste milder. In addition, foods can also be adjusted to whatever wine is served by enhancing the salty, sour, sweet or Umami tastes.

"Umami is the missing link that provides a breakthrough in unraveling the mysteries of wine and food matching," said Mr. Hanni. "The discovery of the Umami concept makes it possible for everyone to enjoy wine and food on their own terms."

Monosodium Glutamate (MSG) Considered Safe and Natural

Glutamate, a major generator of the Umami taste, is a natural product produced by the human body , explained Ms Ninomiya, that serves as an essential link in human metabolism. And MSG is usually produced by fermentation and purification - a process similar to that used in making vinegar and yogurt, using natural food ingredients like sugar canes, corn or sago as raw materials.

"Studies have revealed that there is no difference between natural glutamate and added glutamate," said Ms. Ninomiya. " The human body metabolizes MSG just in the same way as natural glutamate, meaning that MSG is safe for human consumption."

In fact, the safety of MSG is endorsed by a number of leading food and health organizations, including the Joint Expert Committee on Food Additives (JECFA) of the United Nations Food and Agriculture Organization and the World Health Organization, and the European Commission's Scientific Committee for Food (SCF).

In addition, the Food and Drug Administration of the United States (FDA) also affirmed that normal consumption of MSG is not hazardous. Suitable amount of MSG intake will not lead to any health problems such as blindness, asthma, or any discomfort feeling

As a flavor enhancer, MSG also contributes to healthy eating, especially among the aging population. The elderly, who have progressively lost their sense of taste and smell, usually lacks the appetite for eating, resulting in the problem of undernourishment. However, it is confirmed in various studies that adding MSG to dishes can encourage intake of targeted foods, and thus improve the nutrient intake of elderly people.

"I would like to take this opportunity to thank Mr. Hanni and Ms. Ninomiya for sharing their enlightening insights on Umami," said Masaichi Shimbo, Managing Director of Ajinomoto Co., (HK) Ltd. "Through the presentations of the Umami experts, we hope our audiences and the public can enjoy a fuller appreciation of wine and dine, and also have a thorough understanding about the true picture of MSG."

About AJINOMOTO

AJINOMOTO set up its representative office in Hong Kong in 1927 and in 1979 Ajinomoto Co., (HK) Ltd. was founded. Based on the motto, 'High Quality & Good for Health', today the company continues to develop its market presence in Hong Kong and actively sponsors food and health related activities in the SAR. Ajinomoto Co., (HK) Ltd. also markets Ajinomoto product range in China.

The company's product range in Hong Kong include seasonings such as AJI-NO-MOTO, HON-DASHI, AJI-SHIO-PEPPER, AJI-SHIO-CHILLI and AJI-SHIO-SALT; nutritional drinks including AMINO GEAR and CALPICO WATER; sweeteners such as PAL SWEET and SLIM UP; and frozen foods including the top-selling JAPANESE FRIED DUMPLING, TENDER FRIED CHICKEN and YAKITORI. For further information visit: www.ajinomoto.com.hk

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For media inquiries or to arrange interviews with Ajinomoto please contact:
Ajinomoto Co., (HK) Ltd.
Ms. Elna Yau
Tel: 25342803
Fax: 25342899
Email: elna_yau@ajinomoto.com.hk