Kikunae Ikeda's Beaker
Beaker.jpg

Origin

Kikunae Ikeda

Type

Beaker

Effects

Causes overwhelming experience of one taste

Downsides

None Identified

Activation

Touch

Collected by

Warehouse 13

Section

Food-888A

Aisle

431127-2907

Shelf

950671-2054-483

Date of Collection

April 29, 2006

[Source]


Origin[edit | edit source]

Kikunae Ikeda was a chemist who discovered the fifth elementary taste receptor, umami. Originally, only sweet, sour, salty and bitter were found to be confirmable tastes. Ikeda discovered umami was the distinctive brothy, meaty flavor of the kelp in his soup. He was finally able to isolate glutamic acid in monosodium glutamate (MSG) as the source of the flavor, believing it was perceptible because it signaled the presence of proteins. Although singularly tasteless, it proves as an enhancement when paired with other food bases.

Effects[edit | edit source]

Amplifies one of the user’s five basic tastes, forcing them to experience an overwhelming amount of one taste. Although known to lead to extreme puckering and tongue-waggling, the taste is complemented by an undertone of a secondary taste.

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