A hearty taste found all over the world
Yeast extract evokes a hearty taste similar to that of a broth or stock. This is due to the proteins, [...]
„Umami taste is signalling the protein content of food“ – Prof. Dr. Kees de Graaf
Why does umami play such an important role, that babies all over the world get used to it by drinking [...]
Yeast extract ≠ glutamate
Analysis of glutamate content of packet soups In media reports, the food ingredient yeast extract is often merely reduced to [...]
Glutamic acid in foodstuffs and within the human body
Naturally occurring glutamic acid has a savoury and “rich” taste. It is often present in foods that are rich in [...]
A guide to umami – taste buds, taste receptors and the taste map
It is commonly known that there are not just four, but five tastes: salty, sweet, bitter, sour and umami, also [...]
The development of umami research
Dr. Kikunae Ikeda (University of Tokyo, Japan) examined the taste-imparting constituents of “dashi”, a popular Japanese stock made from seaweed. [...]
How much glutamate is in foods and dishes?
Tomatoes, peas, mushrooms and many protein-rich and matured foods naturally contain glutamate – and therefore taste. It is frequently even [...]
Expert interview: “We are all hardwired for ‘umami’ from infancy”
Many people are unaware that “glutamate” is present in all protein-rich foods in the form of the amino acid glutamic [...]
Glutamate – a natural amino acid
Many consumers immediately think of the flavour enhancer monosodium glutamate when they hear the term “glutamate”. What most people are [...]
Safety of yeast extract and glutamate
The amino acid glutamate, which occurs in numerous foodstuffs, does not represent a health risk. This is generally true no [...]