Synonymer & Anagram | Engelska ordet UMAMI

Exempel på hur man kan använda UMAMI i en mening

• Marmite is commonly used as a flavouring, as it is particularly rich in umami due to its very high levels of glutamate (1960 mg/100 g).
• They are often used to create savoury flavors and umami taste sensations and can be found in a large variety of packaged foods including frozen meals, crackers, snack foods, gravy, stock and more.
• Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.
• Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami.
• Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste.
• These structures are involved in detecting the five elements of taste perception: saltiness, sourness, bitterness, sweetness and savoriness (umami).
• Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates.
• Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid.
• That day the dashi broth in his soup was more delicious than normal; after stirring a few times he realized the difference was the umami flavor from the addition of kombu, a species of brown macroalgae and flakes of fish known as katsuobushi.
• Rivesaltes, especially Rivesaltes rancio, has an aged, umami, bitter quality found in aged cognac, armagnac, and whisky, called rancio.
• Yeast extract is made by centrifuging inactive nutritional yeast and concentrating the water-soluble yeast cell proteins which are rich in glutamic acid, nucleotides, and peptides, the flavor compounds responsible for umami taste.
• However, fermentation of Citrus depressa juice has also been demonstrated to cause a significant decrease in the umami, bitterness and astringent tastes of the fruit, to aid in creating a more flavorful drink while maintaining the nutritional content of the fruit.
• Ageusia (from negative prefix a- and Ancient Greek γεῦσις geûsis 'taste') is the loss of taste functions of the tongue, particularly the inability to detect sweetness, sourness, bitterness, saltiness, and umami (meaning 'savory taste').
• Theanine may elicit umami taste, a consequence potentially associated with binding to and activation of the T1R1 + T1R3 heterodimer or umami (savory) taste receptor.
• They are soaked or simmered to release the umami flavours of the shavings, and the resulting broth is strained.
• Garos fermented fish sauce in all its varieties was especially favored as a condiment along with the umami flavoring murri, a fermented barley sauce, which was similar to the modern umami flavoring, the fermented soy product soy sauce.
• Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat).
• The types of taste that are generated are divided into five categories sourness, saltiness, bitterness, sweetness, and umami (savoriness).
• At that time, it was called "tamago fuwafuwa" and was made by boiling soup broth made by leaching umami ingredients from konbu (edible kelp) and katsuobushi (dried bonito flakes), adding beaten egg, and steaming.
• Disodium 5'-ribonucleotides or I+G, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.

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