Umami: The Fifth Basic Taste
There is a sense that contains the composition of each such created sweetness of sucrose, glucose, and fructose, while the salty taste of sodium chloride; by the sour taste of citric acid, lactic acid and acetic acid, and bitter alkaloid formed from components, naringin, caffeine and so forth.
Well, umami as a fifth basic taste the newest found compared to other flavors caused by glutamate, inosinat, and guanilat. The discovery of umami preceded by Kikunae Ikeda in 1908 through research by extracting glutamate. next to year 191, Shintaro Kodama found two nucleotides forming other umami taste is inosinat later in 1957 by Akira Kuninaka guanilat invention.
The delicate nature of umami (subtle) and can mix with others to make the existence of umami taste is not real than the other flavors.
Research on the umami still continues, in 1992, Mehaia et. al., find the free amino acid glutamate as the most commonly found in breast milk (breast milk). Where the amount of glutamate in the breast milk was higher than from cow's milk, goat milk, sheep milk, or camel milk.
On tomatoes that taste meaty flavor was glutamate is the dominant shaper of amino acid composition was mainly on ripe tomatoes. The study was also conducted on Parmesan cheese, is one of the world's most famous cheese. Cheese is rich in umami taste and based on research, glutamate amino acid profile was dominated in the cheese.
Source libraries:
Kumiko Ninomiya, Director of the Umami Information Center, at the Symposium on A Century of Umami, The Fifth Basic Taste, Jakarta, August 6, 2009.
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