Umami

Umami
Soja sos, zreli paradajz i miso su primeri hrane bogate umami komponentama .

Umami je prijatan ukus[1][2][3] koji je jedan od pet osnovnih ukusa, zajedno sa slatkim, kiselim, gorkim, i slanim. Umami je pozajmljena reč iz japanskog (jap. うま味) sa značenjem „prijatan ukus”.[4] Ljudski jezik ima receptore za L-glutamat, koji je izvor umami ukusa.[5]

Reference

  1. ^ Heidi Blake (9. 2. 2010). „Umami in a tube: 'fifth taste' goes on sale in supermarkets”. The Daily Telegraph. Приступљено 10. 2. 2011. 
  2. ^ „Cambridge Advanced Learner's Dictionary”. Cambridge University Press. Приступљено 1. 1. 2011. 
  3. ^ „Merriam-Webster English Dictionary”. Merriam-Webster, Incorporated. Приступљено 1. 1. 2011. 
  4. ^ Jim Breen. „EDICT's entry for umami”. Архивирано из оригинала 03. 01. 2015. г. Приступљено 31. 12. 2010. 
  5. ^ Sweet, Sour, Salty, Bitter ... and Umami, NPR

Literatura

  • Flavor Chemistry: Thirty Years of Progress By Roy Teranishi, Emily L. Wick, Irwin Hornstein; Article: Umami and Food Palatability, by Shizuko Yamaguchi and Kumiko Ninomiya. ISBN 978-0-306-46199-6
  • Barbot, Pascal; Matsuhisa, Nobu; and Mikuni, Kiyomi. Foreword by Heston Blumenthal. Dashi and Umami: The Heart of Japanese Cuisine. London: Eat-Japan / Cross Media, 2009

Spoljašnje veze

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