TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

UMAMI [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2025-10-30

English

Subject field(s)
  • Fruits and Vegetables (Types and Processing - Food Ind.)
CONT

Black garlic is a beautiful, heat-aged ingredient with dramatic flair. The dark bulbs are not grown that way; they are actually fresh bulbs that have been slowly fermented, transforming both the flavor and color of the garlic.

French

Domaine(s)
  • Fruits et légumes (Types et traitement - Alimentation)
CONT

Originaire d’Asie, l'ail noir est en fait de l'ail blanc qui a été vieilli pour créer cette gousse noire confite au goût particulièrement doux et au parfum umami qui rehausse délicieusement les plats.

Spanish

Save record 1

Record 2 2015-10-22

English

Subject field(s)
  • Food Additives
DEF

A substance that enhances the flavours of other substances without itself imparting any characteristics flavour of its own, e.g. monosodium glutamate and ribotide as well as sugar, salt, and vinegar in small quantities.

OBS

flavour enhancer: term and definition standardized by ISO.

OBS

Not to be confused with "flavor" and "flavoring agent".

French

Domaine(s)
  • Additifs alimentaires
DEF

Substance ne possédant pas de propriétés organoleptiques par elle-même mais qui - ajoutée à un produit alimentaire - accroît sa flaveur.

CONT

Les principales matières utilisées à titre d’exhausteur de goût sont le glutamate de sodium-qui confère un goût d’umami-le maltol [...] des hydrolysats protidiques de végétaux supérieurs ou de levure [...]

OBS

renforçateur d’arôme : terme et définition normalisés par l’ISO.

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
Save record 2

Record 3 2006-05-29

English

Subject field(s)
  • General Scientific and Technical Vocabulary
  • Food Industries
CONT

Known as the taste associated with glutamate and monosodium glutamate, umami is the Japanese word for 'delicious' or 'savory' but is regarded as broth-like or meaty tasting in Western cultures. The umami taste is most common in Asian foods, soups and stews, mushrooms, tomatoes and aged meats and cheeses.

French

Domaine(s)
  • Vocabulaire technique et scientifique général
  • Industrie de l'alimentation
CONT

Le goût peut être décrit par cinq composantes : le sucré, le salé, l'amer, l'acidité et l'«umami». L'umami provient d’une stimulation due aux acides aminés comme l'acide glutamique. Il n’ est pas toujours caractéristique, mais il ne peut être ignoré surtout dans certaines saveurs dont il est la composante majeure. En plus de leurs propriétés gustatives, les composés umami jouent un rôle d’exhausteurs d’arôme.

Spanish

Save record 3

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: