The taste modality responsible for detecting the savory flavor associated with glutamate is Umami.

- The umami taste is often described as a savory or meaty flavor, which is distinct from the basic tastes of sweet, sour, salty, and bitter.
- This taste is primarily stimulated by glutamate, an amino acid commonly found in foods such as meat, cheese, soy sauce, and mushrooms.
- The detection of umami involves specific taste receptors on the tongue, including the metabotropic glutamate receptor (mGluR4) and the heterodimeric receptor T1R1/T1R3.
- Unlike bitter or sour tastes, which signal potentially harmful substances or acidity, umami signals the presence of protein-rich foods, which are essential for nutrition.
- Therefore, the ability to detect umami helps organisms identify foods that provide essential amino acids.

In summary, the umami taste modality plays a crucial role in sensing the savory flavor produced by glutamate, differentiating it clearly from other taste modalities.

Reference: Guyton and Hall Textbook of Medical Physiology, 14th Edition, Chapter 67: The Chemical Senses — Taste and Smell