Abstract
The cooking culture around the world is diverse depending parts of the world. Each region has used own traditional seasonings to add rich tastes and flavors for dishes. The fermented soy beans and fish sauce, garum, were used since 200 BC in China and ancient Rome, respectively, to impart the umami taste. In early 1900s, the umami taste, a pleasant savory taste imparted by substances such as glutamate, inosinate and guanylate, was recognized globally as the fifth basic taste which is independent and different from the other basic tastes. Past several years, besides the taste, glutamate-rich ingredients have also an ability to enhance sensory properties. Fermented products from fish, shellfish and soybean are rich in umami taste substances and have a long history, continuing today, in Southeast Asian countries including Thailand. Wide use of umami in daily dishes in every region of Thailand including north, northeast, central and south, by adding these fermented products as indispensable seasonings is common, despite of different methods. These suggest that umami taste compounds have generally presented in Thai foods and are important key taste active compounds for universal deliciousness.
Highlights
In addition to sustain life, human consumes diet to enjoy the taste of food
The total amino acid profile in Pla ra was not related to free amino acid profile in Pla hoc which could explain by the different raw materials, only salt was added during fermentation and some different processes in pla hoc preparation
Thai cuisine is unique and has a combination of various tastes. These tastes are mainly mediated by raw materials and traditional seasonings which are glutamate-rich ingredients
Summary
In addition to sustain life, human consumes diet to enjoy the taste of food. Food contains only small amount of taste and flavor substances but these can dramatically affect on overall consumer’s acceptance. Culinary cultures varying in different part of the world have used many traditional seasonings to add rich flavor for their dishes to enhance the sensory properties. These seasonings, from fermented product such as soy bean, fish and shellfish, are glutamaterich ingredients which convey umami taste and have had long history of use since 200 BC in China and ancient Rome [1,2]. Garum and liquamen were high-quality fish sauces used in Greece and ancient Rome These first grade fish sauces were sold at same price as perfume whereas the fractions from the former residues, called allex and muria, were second grade fish sauces [3]. The selected seasonings are only a part of the traditional seasonings for which analytical data, chemical compositions and amino acid content are available (Tables 1 and 2)
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