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- Yuasa, Masahiro; Koe, Momoko; Maeda, Ayaka; Eguchi, Ayaka; Abe, Haruka; Tominaga, Mihoko
- International journal of gastronomy and food science 2017 v.9 pp. 55-61
- aspartic acid; bags; bonito; eating habits; flavor compounds; free amino acids; gastronomy; glutamic acid; macroalgae; powders; saltiness; sensory evaluation; serine; soups; taste sensitivity; threonine; ultra-performance liquid chromatography; umami; Japan
- ... In Japan, many flavors of instant soup stock (dashi) are available and are often chosen on the basis of preference, the type of dish being prepared, and dietary habits of individuals. However, the complete characterization of all flavor components in Japanese instant dashi is unknown. Therefore, in the present study, we characterized the flavor components (free amino acids and 5′-ribonucleotides) ...
- Mouritsen, Ole G.; Duelund, Lars; Calleja, Ghislaine; Frøst, Michael Bom
- International journal of gastronomy and food science 2017 v.9 pp. 16-28
- aspartic acid; chemical analysis; cuisine; dairy products; fermentation; fermented fish; fish sauce; free amino acids; fungi; gastronomy; glutamic acid; grasshoppers; koji; mackerel; meat; molluscs; moths; nucleotides; peas; pheasants; prediction; sensory evaluation; shellfish; taste; umami
- ... Fermentation of dairy products, legumes, fish, shellfish, molluscs, and meat are considered to lead to some of the most flavourful products in cuisines across the world. The deliciousness of these fermented products is to a large extent due to compounds like free amino acids and free nucleotides, formed during fermentation, which impart umami taste, often in a synergistic fashion. We have prepared ...