Amino Acids and Umami: The Chemistry of Depth
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Origin
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Description
The Noma Guide's explanation of amino acid chemistry — the mechanism by which fermentation produces umami — provides the most accessible scientific explanation of why fermented foods taste the way they do. Understanding that glutamate (the primary umami amino acid) is produced by the enzymatic breakdown of proteins during fermentation explains why aged Parmigiano, doenjang, soy sauce, fish sauce, and garum all have the same fundamental umami character despite coming from entirely different substrates.
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The Thread
—This entry explains the mechanism behind dozens of other database entries: the anchovy in bagna cauda, the fish sauce in SE Asian cooking, the Parmigiano rind in Italian broth,
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Flavour Context
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