Is wine savory? Umami taste in wine
Journal Title: SDRP Journal of Food Science & Technology - Year 2016, Vol 1, Issue 3
Abstract
Umami is an important taste element in natural products like wine. The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5’-ribonulceotides, and a prolonged aftertaste. In human taste cells, taste buds transduce the chemicals that elicit the umami tastes into membrane depolarization, which triggers release of transmitter to activate gustatory afferent nerve fibers. Umami taste stimuli is primarily received by type II receptor cells which contain the T1R and T2R families of G protein-coupled taste receptors. The taste sensation of umami requires protein hydrolysis which renders free glutamic acid. The main components of the nitrogen fraction of musts and wines are amino acids, peptides, proteins and ammonium ion. Their presence in wine is from amino acids of grapes, enzymatic degradation of grape proteins, excretion by living yeasts at the end of fermentation and to proteolysis during yeast autolysis. Thus, amino acids are important contributors of the wine savory taste and flavor.
Authors and Affiliations
Fernanda Cosme
Listeria monocytogenes on cured meat products. A case study on Speck (a typical Italian smoked ham) according to EC Regulation 2073/2005
Ready To Eat (RTE) meat products may be able to support the growth of Listeria monocytogenes during their shelf life. In agreement with the European Commission (EC) Regulation N. 2073/2005 on microbiological criteria for...
Efficacy of a Citric Acid-based Organic Sanitizer against Salmonella enterica and Background Microflora on Fresh-cut Celery and Leeks
The efficacy of a citric acid-based organic sanitizer (organic Chico Wash) against Salmonella enterica serovar Newport and background microflora on fresh-cut celery and leeks was investigated. Three concentrations (1:10,...
Alteration in Escherichia coli and Streptococcus faecalis cells induced by ozone
To elucidate ozone action mechanism, cell suspensions of E. coli 8099 and S. faecalis ATCC29212 were initially exposed to ozone for 5 min, and then treated with sodium dodecyl sulfate, sodium hydroxide, and proteinase K....
Is wine savory? Umami taste in wine
Umami is an important taste element in natural products like wine. The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds,...
COAGULASE POSITIVE ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS COUNT IN PARAGUAY SEMI-HARD CHEESE
Background: One of the foodborne diseases of high incidence in the Latin American region is Staphylococcal intoxication, due to food contaminated with enterotoxins produced mainly by Staphylococcus aureus. The aim of thi...