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- 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 ...
- Spence, Charles
- International journal of gastronomy and food science 2017 v.9 pp. 10-15
- air; altitude; atmospheric pressure; beverages; gastronomy; humidity; people; taste
- ... Many people complain about the taste and quality of airline food. Three of the key environmental factors that have been shown to play havoc with the passenger׳s ability to taste at altitude are the reduced cabin air pressure, the lack of humidity, and the loud background noise (of the plane׳s engines). In this review, after having outlined these and other problems that may adversely affect the tas ...