Abstract
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.
Highlights
Umami was suggested as a basic taste in 1908 by the Japanese chemist Kikunae Ikeda [1], umami only caught on very slowly in the Western world [2,3,4,5]
We have explored the potential of local Nordic seaweeds, in particular sugar kelp and dulse, for dashi production and have discovered that dulse is high in free glutamate and a good candidate for umami flavouring
The colour and flavour of the sugar kelp dashi differed in relation to the age of the seaweeds and whether they were in a sorus stage
Summary
Umami was suggested as a basic taste in 1908 by the Japanese chemist Kikunae Ikeda [1], umami only caught on very slowly in the Western world [2,3,4,5]. The term has entered the diverse world of cooking recipes and has been the main topic of a couple of cookbooks [9,10] and most recently a popular science book [11]. Ikeda based his suggestion of umami as a specific taste on the discovery of a particular substance, monosodium glutamate (MSG), which he found in large quantities in free chemical form in one of the key ingredients that enters dashi, the soup stock behind all Japanese soups. In Europe, it has to be declared as E621 on food product labels
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