Umami, popularly referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami (旨味?) is a loanword from Japanese meaning "flavor" or "taste" (noun).[1] In English, however, "brothy", "meaty", or "savory" have been proposed as alternative translations.[2][3] In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock.