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...
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.
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
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...