„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 [...]
Umami – the sexy flavour
The chef and cookbook author Laura Santtini calls herself a “cognitive cook” because her work is all about exploring the [...]
Basic umami taste with yeast extract
Yeast extract is a seasoning that appeals to the receptors for the basic umami taste. It therefore serves an important [...]
Tracing yeast back to its origins
With the help of modern genetic analysis techniques, a Belgian research team has proved that the many thousands of strains [...]
Yeast extract ≠ glutamate
Analysis of glutamate content of packet soups In media reports, the food ingredient yeast extract is often merely reduced to [...]
Do European consumers read the ingredients lists on food packaging?
The market research company Nielsen has polled consumers in 61 countries worldwide about their food shopping habits. The results reveal [...]
Vitamin B12 occurs naturally in yeast extract
Vitamin B12 is an important part of any diet. It is involved in a number of metabolic processes such as [...]
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 [...]
Airplanes, tomato juice, and the design of umami
An interview with Professor Charles Spence, Oxford University Professor Charles Spence is the Head of the Crossmodal Research Laboratory at [...]
