E-Mail A fifth basic flavour has crept into our conceptualisation of foods in recent years--umami. In Japanese, umami translates roughly to 'savoury deliciousness'. It is often associated with the earthy flavours of meat, mushrooms, broths and vine-ripened tomatoes. It enhances saltiness and sweetness, while reducing bitterness, which is why most people love it. But does umami exist in beverages? And if so, which fermented beverage has the most umami potential: wine, beer, sake or champagne? And, what happens to flavours when these beverages are paired with foods? Three researchers from the University of Copenhagen's Department of Food Science have published this first of a kind study in the journal