Global tastes – seasonings as an inherent part of food cultures
The variety of international food cultures provides what seems like an almost endless variety of tasty meals. What brings this variety together is a universal want for flavoursome ingredients. A more detailed look at culinary specialities from different cultural areas reveals that traditionally used seasonings have an additional similarity – [...]
The discovery of the fifth taste
For a long time it was assumed that the human tongue was limited to perceiving sweet, sour, salty and bitter flavours – yet an additional savoury-spicy flavour has become widely recognised – ‘umami’, a sort of meaty flavour. Glutamic acid, an amino acid, is responsible for the characteristic ‘umami’ flavour. [...]
Glutamic acid and its occurrence in everyday foods
‘Glutamate’ – for some consumers this is a controversial word, since it is mistakenly connected with the flavour enhancer monosodium glutamate and with heavily processed foods. EURASYP Newsletter asked expert Prof. Dr. rer. nat. Ursula Bordewick-Dell from the Dietetics Department at Münster University of Applied Sciences about this. Professor Bordewick-Dell, what role [...]
Salt reduction – yeast extract’s contribution
As a condiment, salt plays an important role in the preparation of many tasty dishes – yet unfavourable habits may mean that the recommended upper daily amount is exceeded. Qualified nutritionist Anja Krumbe explains the significance of salt and reveals strategies in how to reduce consumption: ‘Table salt is a [...]
Professional forum of the Munster University of Applied Sciences: “Glutamate – really just a question of taste?” on May 5th, 2012
The key topic of the first issue of the EURASYP Newsletter is the professional forum “Glutamate – really just a question of taste?” which took place at the Munster University of Applied Sciences on May 5th. More than 100 participants from science, the food and the retail industry discussed the [...]
Glutamate – natural component of foodstuffs
Glutamate is naturally contained in many food products. At the professional forum in Munster, students presented the results of their own research, which they executed under the supervision of Prof. Dr. Ursula Bordewick-Dell. As part of their project work, the students had analysed the content of glutamate in fresh foods such [...]
