Umami, referred to as the ‘5th taste’ in the culinary world (in addition to sweet, sour, salty, and bitter), and kokumi, characterized as a ‘taste enhancer’ that heightens and lengthens flavors, could be the next winning savory flavor combination in packaged...
A new identification technique based on liquid chromatography–mass spectrometry (LC-MS) can be used to identify and quantify umami enhancing compounds in foods, according to new research.
Scientists have ‘confirmed’ the role of a specific taste receptor in human umami taste, a result that strengthens our understanding of taste preferences.
Progress has been made in pinpointing the mechanism of that most mysterious of taste sensations, umami, with potential implications for understanding taste preferences and undercovering the workings of other proteins.
New derivatives of the compound guanosine 5'-phosphate may enhance
the sensorial impact of monosodium glutamate (MSG) and boost the
umami taste to savoury-based foods, Italian scientists report.
A new taste modification platform from Wild Flavors claims to allow
manufacturers of savoury goods to add the distinct umami flavor -
and mouthfeel - to their products.
Incorporating ingredients that deliver the umami taste into food
products could be one way to enhance flavor and avoid the use of
artificial flavoring agents such as MSG, according to a recently
published paper.
Umami, the fifth basic taste, falls under the spotlight as Dr.
Jacqueline B. Marcus in the US discusses how understanding this
inexplicable taste sensation can help food technologists increase
consumer acceptance and preference in...
Scientists in the US have recently demonstrated the function of
both a human receptor that responds to sweeteners and a related
human receptor that responds to glutamate, a savoury tasting
molecule found in a variety of meats, cheeses...
