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The development of umami research

15 June 2015
Dr. Kikunae Ikeda (University of Tokyo, Japan) examined the taste-imparting constituents of “dashi”, a popular Japanese stock made from seaweed. He succeeded in extracting the glutamic acid (a type of amino acid) and in identifying the salt of glutamic acid – glutamate – as being responsible for the umami taste of the stock.
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New findings of medical umami research

15 June 2015
Umami is not only a topic of special interest in the culinary world; research into the medical benefits of umami is also making rapid progress. New scientific findings show that this taste plays a positive role in nutrition and hence in the health of the elderly.
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How much glutamate is in foods and dishes?

07 December 2014
Tomatoes, peas, mushrooms and many protein-rich and matured foods naturally contain glutamate – and therefore taste. It is frequently even a manifestation of particularly good quality, if foods contain a lot of glutamate. They are considered to be particularly well matured and high-quality.
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Yeast extract in food production – the natural ingredient

07 December 2014
For over 50 years, yeast extract has been used in food production to round off the taste of savoury products and foods. In domestic kitchens also, yeast extract is used for seasoning – for example as an ingredient in an instant broth.
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Natural origin – the production of yeast extract and other condiments

07 December 2014
All over the world and in all cultures, foods are seasoned. In Asian countries, fish and soy sauces are often popular taste enhancers, whilst in western cuisine tomato purée and Parmesan cheese are used for this purpose.
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