Abstract
Umami (the so‐called fifth basic taste in addition to
sweet, sour, salt and bitter) is the descriptive term given to glutamate
found naturally in foods or added as the flavour‐enhancer monosodium
glutamate, as well as other combinations of glutamate and nucleotides.
Discusses natural sources of glutamate, as well as commercial production
and uses of these flavour‐enhancers. Reviews legislation, thus providing
a rounded up‐to‐date picture of this new and fascinating subject area.
Subject
Nutrition and Dietetics,Food Science
Cited by
14 articles.
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