Umami potential of fermented beverages: Sake, wine, champagne, and beer.
Food Chem
; 360: 128971, 2021 Oct 30.
Article
en En
| MEDLINE
| ID: mdl-34052711
ABSTRACT
The free amino acid (FAA) contents of a special selection of fermented beverages have been measured by ultra-high performance liquid chromatography (UHPLC). The selection, which includes 8 sakes, 9 white, rosé, and sparkling wines, 9 genuine champagnes, as well as 5 types of beer, was made to uncover the umami potential of different types of fermented beverages, in particular whether long yeast contact and ageing may influence the contents of free glutamate that is known to elicit umami sensation. The data show that in particular sakes as well as some beers, wines and champagnes with long yeast contact contain appreciable amounts of free glutamate. The results are discussed in the context of food pairing where umami synergy can be achieved by combining fermented beverages with long yeast contact with food rich in free nucleotides.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Bebidas Alcohólicas
/
Alimentos Fermentados
Idioma:
En
Revista:
Food Chem
Año:
2021
Tipo del documento:
Article