CookSmart (4th Issue) Page8

Feature Article

The Science of Taste

The Origin of Flavour

Tongue, nose or both? Our taste buds can only detect the four basic tastes of sweet, sour, bitter and salty. If you close your eyes and hold your breath, a piece of chocolate will simply be something sweet or bitter. Smell is an important determinant of flavour.

The 5th Taste

Scientists have recently identified the fifth taste known as "umami" (savory). Taste buds can detect "umami" evoked by Glutamatic Acids (or Glutamate).

What is Glutamic Acid?

Glutamic Acid is naturally found in many food. Artificial Glutamic Acid constitutes the active ingredient to flavour enhancers. Glutamic acid bound to protein cannot stimulate the taste receptors located in taste buds. Only Free Glutamic Acid can enhance the flavour of food.

The Science of Flavour and its Applications

Ready-to-use sauces and Glutamate-containing flavour enhancers are short cuts to tasty meals. But here we offer a number of tips to healthy and hearty food for your customers.