Amino acids are the building blocks of proteins. Free amino acids also occur in foods and can contribute directly to taste; glutamate is particularly associated with umami, the savory taste found in foods such as aged cheese and fermented seasonings.
During cooking, amino compounds can react with reducing sugars in the Maillard reaction, contributing to browned colors and complex aromas. Fermentation and aging can release amino acids as proteins break down, helping develop the flavor of foods such as soy sauce.
Amino acids also influence protein structure. For example, links involving cysteine help connect protein chains, including those in gluten. Their culinary effects depend on the food and preparation method.