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Base Notes Flavour Body and Taste Enhancement

1 Base Notes Flavour Body and Taste Enhancement [Pg.557]

Base notes contribute to the intrinsic taste of culinary products. This can be achieved by using basic savoury ingredients such as meat extract, bone-stock, yeast extract, fermented soy sauce, wheat gluten sauce, vegetable powders, herbs and spices. They provide a complex mixture of taste-active and taste-modifying compounds, some of them still unknown, in a typical and balanced composition. The basic taste can be [Pg.557]

As previously discussed, there is a tendency (e.g. in Europe) to reduce the amount of certain compounds (e.g. MSG, salt). Current research aims at identifying alternatives for these molecules without compromising quality. By applying state-of-the-art screening tools, such as taste dilution analysis (TDA) [16], receptor-based assays [17] and molecular modelling [18[, a number of MSG alternatives have recently been reported (Fig. 5.51). [Pg.558]

51 Molecules imparting or enhancing the umami-like taste in culinary products [Pg.558]

No additive Salty, bland, fatty, weak umami taste 1 [Pg.559]




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Base note

Flavour

Flavour enhancers

Flavourings

Flavours and flavourings

Taste enhancement

Taste enhancer

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