Description
A modernist technique that isolates free glutamate, inosinate, and guanylate to re‑engineer umami flavor.
Technical
Enzymatic hydrolysis with Alcalase at 60 °C for 90 min cleaves protein matrices, liberating glutamate. High‑pressure processing (200 MPa, 4 °C, 30 min) releases bound nucleotides from fish stock without thermal degradation. Subsequent vacuum evaporation at 40 °C concentrates the taste‑active compounds while avoiding Maillard reactions.
Science
Primary Reaction
Proteolytic hydrolysis of proteins releasing free amino acids (glutamate) and high‑pressure disruption of protein‑nucleotide complexes releasing IMP and GMP.
Sensory Profile
Aroma ()
savorybrothymeatysubtleumami-richmarineearthyfermentedcomplexconcentrated