If the bold , which gives them flavor to so many dishes that we enjoy, was a taste in itself, just as the savory , sweet , acid e and bitter ? This is what qu’estiment US researchers.
This new flavor should be called “ oleogustus ” Latin oleo (oily) and gustus (taste), explained the scientists from Purdue University (Indiana), whose study is published in the British journal Chemical Senses .
In an attempt to identify the unique flavor fatty acids, Richard Mattes science professor of nutrition and lead author of this work has used a hundred participants to whom he asked to rate the taste compared to basic tastes . All felt that the taste fat was different from those of other samples tested, some judging the bitter, irritating or unpleasant.
A pleasant taste in small doses …
“ The taste of these fatty acids itself is not pleasant and when their concentration is high in foods, there is a rejection phenomenon , “notes Professor Mattes. “ But “, he continues, “ in low doses , the taste of these fatty acids can enhance the flavor as the bitter substances can give an exquisite touch to wine, coffee or chocolate . “
In addition to the salty, sweet, acid and bitter, the “umami” is already considered a fifth taste . Identified in the early twentieth century Japan, this flavor which means “ great taste ” is induced by glutamate, and present in Parmesan, very ripe tomato, or dried bonito. He will soon be the sixth bold taste?
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