Science
Primary Reaction
Activation of umami taste receptors (T1R1/T1R3) by L-glutamate and 5'-ribonucleotides
Sensory Profile
Aroma ()
Wine Analogy
Like the savory depth of aged Burgundy wines
Coffee Analogy
Similar to the lingering umami in shade-grown Ethiopian coffees
Perfume Analogy
Comparable to the animalic depth in castoreum-based perfumes
Molecular Pairing
Key Compounds Produced