FST1130Lecture15AU12students

Chemesthesisotherphysicalsensaons elicitedbychemicals

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1000
 Fish
Sauce



























950
 Oyster
sauce























900
 Green
Tea



























668
 Tomato































246
 Corn




































130
 Inosinate
Rich
Foods
 Dried
bonito
flakes














700
 Sardines

































193
 Tuna







































188
 Beef








































110

 Umami‐Rich
Foods
 •  •  •  •  •  •  •  Soy
sauce
 Sauerkraut
 Cheese
 Worches<re
sauce
 Oyster
sauce
 Fish
sauce
 Miso
 •  •  •  •  •  •  •  Crab
 Shrimps
 Beef/beef
stocks
 Ham
 Fermented
shrimp
 Anchovy
 Tofu/soy
bean
 What
is
the
ul<mate
umami
food
high
in
glutamate
and
inosinate?
 The
Origin
of
Umami
 •  Dashi
 –  Water
 –  Bonito
flakes
 –  Kelp
 •  MSG
–
monosodium
 glutamate
 –  “Chinese
restaurant
 syndrome”
 –  Numbness,
<ngling,
chest
 pains,
headache,
nausea
 Mul<ple
Systems
Detect
Chemicals
 •  Taste
 –  Water‐soluble,
rela<vely
small
molecules
 •  Smell
 –  Air
(and
oil)
soluble,
rela<vely
large
molecules
 Aroma
Detec<on
System
 •  Flavor
is
a
combina<on
of
aroma,
taste
...
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This note was uploaded on 05/20/2013 for the course FDSCTE 1130 taught by Professor Dangaran during the Fall '12 term at Ohio State.

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