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"There are very few molecules out there that can sense the difference between the cancer-causing aspartate and the glycine," Shokat said.

Shokat's team envisioned a molecule that fit into a pocket of the K-Ras protein, then firmly -- and irreversibly -- bound to the rogue aspartate.

"Then we could explore the little nooks and crannies that we needed to discover the chemistry of the aspartate."

It settled into the appropriate corner of K-Ras and bent into a new shape that reacted strongly with the aspartate.

Amino acid compounds, such as glutamate and aspartate as well as substances derived from nucleic acids dissolved in the cells of some algae, especially nori, are a source of umami flavour.