Seaweeds for umami flavour in the New Nordic Cuisine
By Ole G. Mouritsen, Lars Williams, R. Bjerregaard, L. Duelund. Flavour, 2012
157 citations recorded by the source corpus.
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.
Subfields: Animal Science and Zoology, Nutrition and Dietetics, Sensory Systems
View Paper: https://www.semanticscholar.org/paper/cb237a7dbf7491b6e3f07218e08b002e17a0ead4
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In Animal Science and Zoology
In Nutrition and Dietetics
In Sensory Systems
Citations in the corpus
- Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (2018, methodology): “It was found that the dulse dashi has a rich umami taste and contained typically 10-40 mg Glu/ 100 mL depending on the site of harvest (Mouritsen et al., 2012).”
- Seaweeds: A traditional ingredients for new gastronomic sensation (2017, background): “Dashi made with Dulse ( Palmaria palmata ) contained around 40 mg/100 g of glutamate while with Kombu,145 mg/100 g was found (Mouritsen, Williams, Bjerregaard, & Duelund, 2012).”
- Flavour of fermented fish, insect, game, and pea sauces: Garum revisited (2017, background): “The umami-pairing principle behind the delicious fl avour of dashi is the same that is operative in the well-known combinations of foodstu ff in the Western cuisine, e.g., eggs-bacon, cheese-ham, and vegetables-meat (Mouritsen et al., 2012; Mouritsen and Styrbæk, 2014).”