Umami (“hartigheid”) is één van de vijf basissmaken en is in het begin van de vorige eeuw ontdekt in zeewier. Umami wordt veroorzaakt door bepaalde vormen van aminozuren, en daar wilden we het fijne van weten. In dit project hebben we eiwitten en de aminozuren waaruit die zijn opgebouwd chemisch gekarakteriseerd …

In this study, various extraction methods were compared based on their ability to extract both free amino acids, and free 5’-monophosphate nucleotides from the seaweed Saccharina latissima. Based on the results, extraction at room temperature with Milli-Q over 24 hours was chosen as the method of choice, …

Vegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees. Three concentrations …

Bitterness has been suggested to be the main reason for the limited palatability of several vegetables. Vegetable acceptance has been associated with preparation method. However, the taste intensity of a variety of vegetables prepared by differentmethods has not been studied yet. The objective of this …

Er bestaat een nauwe samenhang tussen de smaak- en de reukperceptie. De smaakperceptie vindt plaats door smaakpapillen die zout, zuur, zoet, bitter en umami kunnen onderscheiden. Daarnaast kunnen 2.000-4.000 verschillende geuren worden herkend. Veel smaakstoornissen zijn in feite reukstoornissen. Speeksel …