Umami: a universal taste

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Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. (2005, background): “Regarding flavour, in the mouth five basic differences like sweet, bitter, salt, acid and umami are sensed by taste-receptor cells as well as cold and hot sensations [2].”
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (2018, background): “We did not measure free nucleotides in the present study but it is known that only few seaweeds contain any appreciable amounts of inosinate, with laver ( Pyropia spp.) used for nori being a notorious exception (Ninomiya, 2002).”
Seaweeds for umami flavour in the New Nordic Cuisine (2012, background): “Third, the taste sensation of pure MSG appears to be different in different individuals, probably because umami interacts strongly with sweet and salty [19,20].”
Algae as nutritional and functional food sources: revisiting our understanding (2016, unknown): “For humans, glutamate is the major component of the savory, the fifth basic taste called umami from its characterization in kelp (Ninomiya 2002; Mouritsen 2013).”