Abstract: A pyroglutamic acid composition comprising pyroglutamic acid enhances the umami sensation of food products when topically applied. The pyroglutamic acid may be derived from a food product such as a tuber product or potato. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, or mixtures thereof. Topical addition of pyroglutamic acid in an amount of between about 300 to about 12,000 ppm onto a food product enhances both the salty and umami taste perceptions simultaneously. Other seasonings may also be simultaneously applied to the food product as part of the pyroglutamic acid composition. Alternatively, additional seasoning may be applied apart from the addition of the pyroglutamic acid in a separate step.