Chapter
The Science of Umami
10:42 - 14:15 (03:32)
The podcast discusses the science behind the umami taste and how glutamate plays a role in producing it.
Clips
A chemist investigates the mystery of what makes dashi so delicious by isolating its umami-enhancing components.
10:42 - 11:22 (00:39)
umami
Summary
A chemist investigates the mystery of what makes dashi so delicious by isolating its umami-enhancing components.
ChapterThe Science of Umami
EpisodeSelects: How Umami Works!
PodcastStuff You Should Know
This podcast segment explains why glutamate alone does not give a taste of umami, and it's the combination of amino acids found in proteins that does.
11:22 - 12:51 (01:28)
Umami
Summary
This podcast segment explains why glutamate alone does not give a taste of umami, and it's the combination of amino acids found in proteins that does.
ChapterThe Science of Umami
EpisodeSelects: How Umami Works!
PodcastStuff You Should Know
Scientists have identified the components of umami taste, which is not limited to just bonito flakes, kombu, and shiitake mushrooms.
12:51 - 14:15 (01:23)
Umami
Summary
Scientists have identified the components of umami taste, which is not limited to just bonito flakes, kombu, and shiitake mushrooms. Umami taste can also be found in soy sauce and other foods.