Chapter 1
The discovery of the fifth taste
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Chapter 2
The biology of craveability
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Chapter 3
Umami across global cuisines
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Chapter 4
The MSG controversy and food science
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YOUR GOAL
Master of The science of umami
Ch 3 · Umami across global cuisines
renato There's a taste we all adore... Oh-oh, it's umami! Makes you want to eat more... Yeah, umami!
Fun Fact
Tomato transformation: As tomatoes ripen from green to deep red, their natural glutamate levels increase tenfold, which is why ripe tomatoes taste so much more savory.
Glossary
umami (noun)
A category of taste in food corresponding to the flavor of glutamates, characterized as savory or meaty. From Italian Parmesan to Japanese dashi, global culinary traditions have long relied on this savory taste profile.
A category of taste in food corresponding to the flavor of glutamates, characterized as savory or meaty. From Italian Parmesan to Japanese dashi, global culinary traditions have long relied on this savory taste profile.
Quiz
Which savory yeast-extract spread was invented in the UK in 1902 using brewer's yeast?
Quiz
Which preservation method naturally increases a food's free glutamate content over time?
Quiz
Which type of mushroom is famous for having exceptionally high guanylate levels when dried?
Quiz
Which fruit contains some of the highest natural glutamate levels of any land plant?