Umami Taste Components and Their Sources in Asian Foods

@article{Hajeb2015UmamiTC,
  title={Umami Taste Components and Their Sources in Asian Foods},
  author={Parvaneh Hajeb and Selamat Jinap},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2015},
  volume={55},
  pages={778 - 791}
}
  • P. Hajeb, S. Jinap
  • Published 12 May 2015
  • Chemistry, Medicine
  • Critical Reviews in Food Science and Nutrition
Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region… 
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