Umami comes from what protein?

Umami, often referred to as the fifth taste alongside sweet, sour, bitter, and salty, is closely associated with the presence of glutamate. This amino acid acts as a flavor enhancer and is naturally found in many foods, including meats, cheeses, and certain vegetables. When glutamate is present in foods, it stimulates specific taste receptors on the tongue that are responsible for the umami flavor.

The other proteins mentioned do not directly contribute to the umami taste profile. Albumin is a protein found in egg whites and blood plasma, not specifically linked to umami flavor. Collagen, primarily found in connective tissues and bones, is more related to texture and mouthfeel rather than flavor. Casing refers to the outer skin of sausage and does not have a direct role in providing the umami taste. Therefore, glutamate is the correct answer, as it is the most well-known source of umami flavor in various culinary contexts.