Wednesday, May 26, 2010

Thrilling American palates


According to Miriam Gottfried (WSJ, 2010), foods are being amped up.

I once ate a Doritos lime chip that was so sour and salty, I could hardly stand it!

Food makers are concentrating on the fifth basic “taste,” umami…which sort of means “flavory” or an explosion of flavor. The others are sweet, sour, bitter, and salty.

Umami is king now—with longer lasting zippy gum and fruitier drinks.

There is even a chip gradation called “Third Degree Burn.”

Apparently, people get bored with a basic taste and want it enhanced.

Good-bye, macaroni and cheese, mashed potatoes, and chicken sticks, and hello, roasted cumin, caraway, bitter greens, roasted rhubarb, and ale…some of the hot flavors for 2010.

Although some flavors came from Szechuan cooking in China, now the American products are wilder.

Water...I need water.

2 comments:

Anonymous said...

Below is from Wikipedia. And FWIW, you could look things up, yourself, before writing about them. And could then write a more 'informed' blog.


Wikipedia says:

"The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid....

"Salts of glutamic acid, known as glutamates, easily ionize to give the same carboxylate form and therefore the same taste...

"The most commonly used of these is monosodium glutamate (MSG).

"While the umami taste is due to glutamates, 5'-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP) greatly enhance its perceived intensity.

"Since these ribonucleotides are also acids, their salts are sometimes added together with glutamates to obtain a synergistic flavor enhancement effect."

Star Lawrence said...

Well....aren't you having a snippy day. I apprec the input, though--yes, umami is a physical substance, not just a concept.