{"id":487,"date":"2014-05-02T08:00:59","date_gmt":"2014-05-02T14:00:59","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=487"},"modified":"2021-04-01T15:25:52","modified_gmt":"2021-04-01T21:25:52","slug":"umami-kokumi-beyond-options-savory-flavor-enhancement","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/487\/umami-kokumi-beyond-options-savory-flavor-enhancement\/","title":{"rendered":"Umami, Kokumi & Beyond \u2013 Options for Savory Flavor Enhancement"},"content":{"rendered":"

\"UmamiSushi\"Flavor enhancement is loosely defined as any compound that improves a flavor or smell. In this article we’ll look at the impact of amino acids on changing the savory flavor profile of your products, as well as a few other options that may enhance finished product taste and aroma, while providing a cleaner label.<\/p>\n

Umami – The Fifth Flavor<\/h3>\n

The word umami<\/a>\u00a0(EU<\/a>) has been coined to describe the fifth flavor, rounding out sweet, salty, bitter and sour flavors. When translated, the term roughly means \u201cdeliciousness\u201d in Japanese, which lacks the quantitative aspects needed to physically describe flavor attributes. Sensory professionals may prefer to describe umami as meaty, savory, ripe, or rich. \u00a0Glutamates \u2013 glutamic acid, its ions and salts \u2013 are the flavor-enhancing compounds that produce the umami effect in food. Aspartic Acid<\/a>\u00a0(EU<\/a>) contributes a sour taste that, when used in combination with glutamic acid, can round out the umami flavor. The inclusion of inosine-5\u2019-monophosphate (IMP) or guanosine-5\u2019-monophosphate (GNP) intensifies the umami effect when used with glutamates as well. A 50-50 blend of IMP and MSG<\/a>\u00a0(EU<\/a>) produces an 8-fold increase in the umami effect in your food.<\/p>\n

Kokumi – The Sixth Flavor<\/h3>\n

Flavor systems that aid in enhancing existing product flavor could be made using yeast extract<\/a>\u00a0(EU<\/a>), which provides a savory flavor note to products. It can also aid in masking salt removal when using sodium alternatives that may have metallic or bitter flavors. Yeast extracts can also help produce a kokumi<\/a> effect, the newest flavor researchers have defined. Kokumi<\/a>\u00a0(EU<\/a>) intensifies other flavor sensations, rounds out the finished product flavor profile, and aids in the consumer perceiving a richness to the food.<\/p>\n

Free Glutamates<\/h3>\n

Many materials contain naturally occurring free glutamates, which are effective at enhancing the flavor of foods that use them as components. This becomes especially important\u00a0when your customer is label-sensitive for added ingredients. Ingredients that may add a flavor component with their free glutamate content include aged dairy products like parmesan, emmental and roquefort cheese, as well as walnuts, seaweed, peas, corn, tomatoes and mushrooms, to name a few. If a savory dish is missing a flavor aspect, consider the use of tomato as a flavor-contributing ingredient. Glutamate and aspartic acid are key elements that make a ripe tomato\u2019s flavor. Consider these options if your product development limits your use of amino acids or yeast extracts on your label.<\/p>\n

Labeling Concerns<\/h3>\n

If you’re concerned about labeling, use these briefs to find the information you need:<\/p>\n