Umami
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Umami, popularly referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami is a loanword from Japanese meaning "flavor" or "taste" (noun). In English, however, "brothy", "meaty", or "savory" have been proposed as alternative translations. In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin''s concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock. The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meat, cheese, broth, stock, and other protein-heavy foods.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130969325
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786130969325
- Format Fachbuch
- Titel Umami
- Herausgeber Betascript Publishing
- Anzahl Seiten 112
- Genre Biologie
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