Umami (Sabor)
Umami (うま味) is one of the five basic tastes that recognize the specialized receptors of human language, in addition to sweet, salty, bitter and sour. Is a Japanese word for delicious.
glutamic acid or glutamates commonly found in meats, cheeses, soups, or other proteins in free stimulate specific receptors on the tongue, resulting in umami taste. In China, known as umami xianwei (literally, "fresh taste" or "great taste").
Glutamate is used historically in many cultures to increase the palatability of the food products in Asia as soy sauce and fish sauce in Italy with Parmesan cheese and anchovies in Spain with ham
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