Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers
Maria Dermiki, Rana Mounayar, Chutipapha Suwankanit, J.W. Scott, O Kennedy, Donald S. Mottram +3 more
Journal of the Science of Food and Agriculture
Abstract
The addition of natural umami-containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics. This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
natural umami-containing ingredients enhance umami and salty taste characteristics
“The addition of natural umami-containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics.”
natural umami-containing ingredients lead to increased liking by some consumers
“This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds.”
cooking of meat can provide enhanced umami and salty taste characteristics
“The addition of natural umami-containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics.”