文章基本信息

标题：Seaweeds for umami flavour in the New Nordic Cuisine
本地全文：下载
作者：Ole G Mouritsen ; Lars Williams ; Rasmus Bjerregaard 等
期刊名称：Flavour
电子版ISSN：2044-7248
出版年度：2012
卷号：1
期号：1
页码：4
DOI：10.1186/2044-7248-1-4
语种：English
出版社：BioMed Central
摘要：Use of the term 'umami' for the fifth basic taste and for describing the sensation of deliciousness is finding its way into Western cuisine. The unique molecular mechanism behind umami sensation is now partly understood as an allosteric action of glutamate and certain 5'-ribonucleotides on the umami receptors. Chefs have started using this understanding to create dishes with delicious taste by adding old and new ingredients that enhance umami. In this paper, we take as our starting point the traditional Japanese soup broth dashi as the 'mother' of umami and demonstrate how dashi can be prepared from local, Nordic seaweeds, in particular the large brown seaweed sugar kelp (Saccharina latissima) and the red seaweed dulse (Palmaria palmata), possibly combined with bacon, chicken meat or dried mushrooms to provide synergy in the umami taste. Optimal conditions are determined for dashi extraction from these seaweeds, and the corresponding glutamate, aspartate and alaninate contents are determined quantitatively and compared with Japanese dashi extracted from the brown seaweed konbu (Saccharina japonica). Dulse and dashi from dulse are proposed as promising novel ingredients in the New Nordic Cuisine to infuse a range of different dishes with umami taste, such as ice cream, fresh cheese and bread.
关键词：umami ; seaweed ; dashi ; glutamate ; kelp ; dulse ; New Nordic Cuisine