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Umami synergy as the scientific principle behind taste-pairing champagne and oysters
Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined by food culture and tradition rather than by...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7676262/ https://www.ncbi.nlm.nih.gov/pubmed/33208820 http://dx.doi.org/10.1038/s41598-020-77107-w |
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author | Schmidt, Charlotte Vinther Olsen, Karsten Mouritsen, Ole G. |
author_facet | Schmidt, Charlotte Vinther Olsen, Karsten Mouritsen, Ole G. |
author_sort | Schmidt, Charlotte Vinther |
collection | PubMed |
description | Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined by food culture and tradition rather than by chemical food composition. In contrast, the pairing implied by the synergy in the umami taste, elicited by free glutamate and free nucleotides, is scientifically founded on an allosteric action at the umami receptor, rendering eggs-bacon and cheese-ham delicious companions. Based on measurement of umami compounds in champagnes and oysters we suggest that a reason why champagne and oysters are considered good companions may be the presence of free glutamate in champagne, and free glutamate and 5′-nucleotides in oysters. By calculations of the effective umami potential we reveal which combinations of oysters and champagnes lead to the strongest umami taste. We also show that glutamate levels and total amount of free amino acids are higher in aged champagnes with long yeast contact, and that the European oyster (Ostrea edulis) has higher free glutamate and nucleotide content than the Pacific oyster (Crassostrea gigas) and is thus a better candidate to elicit synergistic umami taste. |
format | Online Article Text |
id | pubmed-7676262 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-76762622020-11-23 Umami synergy as the scientific principle behind taste-pairing champagne and oysters Schmidt, Charlotte Vinther Olsen, Karsten Mouritsen, Ole G. Sci Rep Article Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined by food culture and tradition rather than by chemical food composition. In contrast, the pairing implied by the synergy in the umami taste, elicited by free glutamate and free nucleotides, is scientifically founded on an allosteric action at the umami receptor, rendering eggs-bacon and cheese-ham delicious companions. Based on measurement of umami compounds in champagnes and oysters we suggest that a reason why champagne and oysters are considered good companions may be the presence of free glutamate in champagne, and free glutamate and 5′-nucleotides in oysters. By calculations of the effective umami potential we reveal which combinations of oysters and champagnes lead to the strongest umami taste. We also show that glutamate levels and total amount of free amino acids are higher in aged champagnes with long yeast contact, and that the European oyster (Ostrea edulis) has higher free glutamate and nucleotide content than the Pacific oyster (Crassostrea gigas) and is thus a better candidate to elicit synergistic umami taste. Nature Publishing Group UK 2020-11-18 /pmc/articles/PMC7676262/ /pubmed/33208820 http://dx.doi.org/10.1038/s41598-020-77107-w Text en © The Author(s) 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Schmidt, Charlotte Vinther Olsen, Karsten Mouritsen, Ole G. Umami synergy as the scientific principle behind taste-pairing champagne and oysters |
title | Umami synergy as the scientific principle behind taste-pairing champagne and oysters |
title_full | Umami synergy as the scientific principle behind taste-pairing champagne and oysters |
title_fullStr | Umami synergy as the scientific principle behind taste-pairing champagne and oysters |
title_full_unstemmed | Umami synergy as the scientific principle behind taste-pairing champagne and oysters |
title_short | Umami synergy as the scientific principle behind taste-pairing champagne and oysters |
title_sort | umami synergy as the scientific principle behind taste-pairing champagne and oysters |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7676262/ https://www.ncbi.nlm.nih.gov/pubmed/33208820 http://dx.doi.org/10.1038/s41598-020-77107-w |
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