Wednesday, January 21, 2009
The Long Lasting flavor of Umami
Umami is the least understood taste sensation, and it is now being investigated by researchers to provide more information on taste preferences. The goal of food developers is to enhance umami, which is described as "a hearty, savoury taste." Researchers found that the glutamate receptors on the tongue (the receptors that detect the umami taste) can be "drastically enhanced" by certain proteins (5’ribonucleotides). These nucleotides bind to the receptor in order to keep the umami taste (glutamate) lingering inside of your mouth. The researchers attribute the lingering taste of umami to a "Venus fly-trap" effect, in that the glutamate receptors catch, literally, the umami taste. What implications this may have on health have yet to be determined; however, I've never been a fan of Little Shop of Horrors...
Posted by Marissa Beck at 4:11 PM
My personal blog here at Blogger is still going to remain intact; however, please visit my new website, http://marissabeck.wordpress.com, which will host more nutrition topics (because obviously you just can't get enough!)