Principles of Food Chemistry by John M. deMan John W. Finley W. Jeffrey Hurst & Chang Yong Lee

Author:John M. deMan, John W. Finley, W. Jeffrey Hurst & Chang Yong Lee
Language: eng
Format: epub
Publisher: Springer International Publishing, Cham

Flavor Enhancement—Umami

A number of compounds have the ability to enhance or improve the flavor of foods. It has often been suggested that these compounds do not have a particular taste of their own. Evidence now suggests that there is a basic taste response to amino acids, especially glutamic acid. This taste is sometimes described by the word umami, derived from the Japanese for deliciousness (Kawamura and Kare 1987). It is suggested that a primary taste has the following characteristics:The receptor site for a primary taste chemical is different from those of other primary tastes.

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