UMAMIMETER: Hardware-software complex for objective measurement of umami taste

Umami taste is a foundational component of Asian cuisine. Reproducing the authentic umami flavour is a

challenge for chefs due to the complexity of this taste. The current way of determining umami taste is

nothing but tasting manually. Flavour mismatch and discrepancy may result in patron churn and decrease

in restaurant sales. Our device comprises both chemical-components-targeted sensors and AI-driven

system and is designed to upgrade marketing, food inspecting, and staff training. Nowadays, public

catering establishments and especially restaurants are an integral part of the appearance of any city and,

consequently, of any country. In Russia, the number of such establishments reaches 90,000, while in

Moscow there are more than 11,000. It would not be a big exaggeration to say that restaurants can be

found at every turn in the capital. For example, one statistical fact is indicative: more than 40% of all retail

space in the center of the capital is rented by cafes and restaurants. Such a prevalence of restaurants

may be easily explained. They play quite an important role in a person's life. In addition to satisfying

physiological nutritional needs, "going out" to a restaurant implies an important social function.

Restaurants are one of the few places where all the senses work, generating a general sense of

satisfaction. Restaurant business is developing rapidly from year to year. There is a serious competition

for visitors. It is this factor that forces top managers to think through not only the main strategy and style

of the restaurant's activities, but also the details that give the institution uniqueness. The trend towards

increasing the popularity of Asian cuisine has been maintained for years. The share of the Russian

restaurant market with an Asian concept, according to experts, is now about 10-15%. According to

Evgeny Lakotkin, the co-owner of the Japanese-style restaurant Subzero, the number of Asian-oriented

establishments will double in the near future. Fans of Asian cuisine note the special sophistication and

uniqueness of its dishes. It is believed now that a person distinguishes five tastes: the long-known sweet,

salty, sour and bitter, together with umami, discovered at the beginning of the XX century by Japanese

scientists, which is a fundamental component of Asian cuisine. At the beginning of the XXI century,

neurophysiologists described special receptors that respond to glutamic acid, which is responsible for the

"meat" (protein) taste. Knowing this, people can distinguish between different flavors, common, for

example, for parmesan, tomato juice and green peas — umami (savoriness of the dish). Despite the fact

that such sophistication at first glance seems only an undoubted asset, it creates a serious problem for

restaurants dealing with umami: the slightest inaccuracy can be detected by a visitor, and even for

experienced professionals, achieving the required ideal remains an "asterisk task". To date, the most

common (and in fact the only one used in practice) umami taste control tool is a taste test. This method is

subjective, which can negatively affect the reproduction of the taste set by the chef. It is also worth noting

here that the chef of the restaurant is not always available for testing the dish. The discrepancy between

the dishes served and expected can lead to reputation loss and patron churn. A simple example here is

serving an oversalted dish. In the case of, say, a particular batch of salt, the "taste problem" can be

eliminated by measuring the mass, then, for example, in the situation with nori seaweed, which are

necessary for the preparation of Japanese tonkotsu-ramen, the concentration of sodium inosinate — one

of the ingredients that determine the taste of umami — will vary greatly even within one package. A

separate aspect is the qualified training of restaurant staff. Now there is no quantitative confirmation of

the "correctness" of the reproduced taste, and, as a result, novice cooks need an average of 15–20 years

to learn the exact perception of the umami shade. The elaboration of a marketing strategy is a critical

aspect in the development of the restaurant business. Restaurateurs strive to create maximum

individuality — including original dishes. For an expanding restaurant chain, specifying the use of high

technologies in the kitchen for visitors can become a distinctive feature that significantly increases the

chance of success.