BETA
Chapter 1
The magic mold
Chapter 2
The craft of miso
Chapter 3
The science of umami
Chapter 4
The global fermentation revolution
YOUR GOAL
Master of Koji and the umami revolution
Ch 3 · The science of umami
alicecooks The science of umami
That savory taste, the fifth sensation, Comes from koji's fermentation!
alicecooks Humans possess specialized taste receptors designed specifically to detect amino acids in food.
alicecooks Combining different savory compounds creates a flavor explosion far stronger than either ingredient alone.
Fun Fact
Savory multiplication: Combining glutamate with nucleotides makes food taste up to eight times more savory than eating them separately!
Glossary
umami (noun)
A savory taste, one of the five basic tastes, associated with glutamates and meaty flavors. In 1908, Japanese chemist Kikunae Ikeda first identified this taste sensation while analyzing kombu seaweed broth.
A savory taste, one of the five basic tastes, associated with glutamates and meaty flavors. In 1908, Japanese chemist Kikunae Ikeda first identified this taste sensation while analyzing kombu seaweed broth.
Quiz
In what year did researchers first identify a specific umami taste receptor on the human tongue?
Quiz
From which traditional Japanese broth ingredient was the first umami molecule isolated?
Quiz
What is the name of the commercial seasoning patented in 1909 to bring umami to home kitchens?
Quiz
Which of these natural foods contains exceptionally high levels of free glutamate?
Quiz
When glutamate is combined with nucleotides, by how much can the savory flavor multiply?