For a limited time only, get $100 off your subscription and a free wine tote! Follow our link (https://bit.ly/BrightCellarsMinuteFood) to take the quiz and see your personalized wine matches.
You’ve heard a lot about umami, but you probably don’t know the full story.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Clausen, MP.; Christensen, M; Djurhuus, TH; Duelund, L; Mouritsen, OG. (2018). The quest for umami: can sous vide contribute?. International Journal of Gastronomy and Food Science 13:129-133. https://doi.org/10.1016/j.ijgfs.2018.03.002
-Kumazawa, T.; Kurihara, K. (1990). Large synergism between monosodium glutamate and 5'-nucleotides in canine taste nerve responses. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 259(3), R420–R426. https://doi.org/10.1152/ajpregu.1990.259.3.r420
-Schmidt, Charlotte Vinther; Olsen, Karsten; Mouritsen, Ole G. (2020). Umami synergy as the scientific principle behind taste-pairing champagne and oysters. Scientific Reports, 10(1): 20077. https://doi.org/10.1038/s41598-020-77107-w
-Mouritsen, Ole G., Klavs Styrbæk, Jonas Drotner Mouritsen, and Mariela Johansen (2014). Umami: Unlocking the Secrets of the Fifth Taste. Columbia University Press. https://doi.org/10.7312/mour16890.
-Mouritsen, O. & Khandelia, H. (2012). Molecular mechanism of the allosteric enhancement of the umami taste sensation. The FEBS Journal, 279(17). https://doi.org/10.1111/j.1742-4658.2012.08690.x
-Schmidt, C.V., Mouritsen, O.G., 2022. Umami taste as a driver for sustainable eating. International Journal of Food Design 7: 187-203. https://doi.org/10.1386/ijfd_00045_3
-Yamaguchi, S. (1967). The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Inosinate. Journal of Food Science, 32(4), 473–478. https://doi.org/10.1111/j.1365-2621.1967.tb09715.x
-Zhang, F.; Klebansky, B.; Fine, R. M.; Xu, H.; Pronin, A.; Liu, H.; Tachdjian, C.; Li, X. (2008). Molecular mechanism for the umami taste synergism. Proceedings of the National Academy of Sciences, 105(52), 20930–20934. https://doi.org/10.1073/pnas.0810174106
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://www.umamiinfo.com/umamidb/
-http://www.ramenchemistry.com/blog/tag/Umami+Science
-https://www.americastestkitchen.com/cooksillustrated/articles/5545-the-science-of-umami
-https://www.theatlantic.com/health/archive/2023/05/msg-salt-intake-healthy/674025/
-https://www.nytimes.com/2020/01/16/dining/msg-chinese-restaurant-syndrome-merriam-webster-dictionary.html
-https://scienceandfooducla.wordpress.com/2013/07/09/understanding-umami/
-https://www.nytimes.com/2020/01/16/dining/msg-chinese-restaurant-syndrome-merriam-webster-dictionary.html
𝗢𝘁𝗵𝗲𝗿 𝗴𝗿𝗲𝗮𝘁 𝗿𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀:
-https://www.youtube.com/watch?v=E-POAKKH5IM
-https://www.youtube.com/watch?v=j01NKgpZvLo
-https://www.youtube.com/watch?v=D8BXYIZ_7sE
-https://www.youtube.com/watch?v=6xEum2KHCyg
-https://www.youtube.com/watch?v=7zEWtqkp1v8
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Ole Mouritsen, Professor (emeritus) of Gastrophysics and Culinary Food Innovation at the University of Copenhagen
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.
Youtube | https://youtube.com/minutefood
TikTok | https://tiktok.com/@minutefood_
Twitter | https://twitter.com/minutefood
Instagram | https://instagram.com/minutefood_
Facebook | https://facebook.com/minutefood