Umami taste as a driver for sustainable eating

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Umami taste as a driver for sustainable eating. / Schmidt, Charlotte Vinther; Mouritsen, Ole G.

In: International Journal of Food Design, Vol. 7, No. 2, 2022, p. 187-203.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Schmidt, CV & Mouritsen, OG 2022, 'Umami taste as a driver for sustainable eating', International Journal of Food Design, vol. 7, no. 2, pp. 187-203. https://doi.org/10.1386/ijfd_00045_3

APA

Schmidt, C. V., & Mouritsen, O. G. (2022). Umami taste as a driver for sustainable eating. International Journal of Food Design, 7(2), 187-203. https://doi.org/10.1386/ijfd_00045_3

Vancouver

Schmidt CV, Mouritsen OG. Umami taste as a driver for sustainable eating. International Journal of Food Design. 2022;7(2):187-203. https://doi.org/10.1386/ijfd_00045_3

Author

Schmidt, Charlotte Vinther ; Mouritsen, Ole G. / Umami taste as a driver for sustainable eating. In: International Journal of Food Design. 2022 ; Vol. 7, No. 2. pp. 187-203.

Bibtex

@article{4fd07ca82c5c49f6aa0e9f40b8ee2f58,
title = "Umami taste as a driver for sustainable eating",
abstract = "In the present article it is proposed that a focus on taste is instrumental for promoting a green transition towards a more sustainable eating behaviour involving a more plant-based diet. In particular, it is pointed out that umami is a key driver for this transition because on the one side green food like vegetables typically lack this basic taste that humans on the other side are genetically primed to crave by evolution. We highlight how a mechanism of synergy operates and can be applied to enhance umami taste by a combination of free amino acids and free nucleotides in the same food item either by culinary preparation or by appropriate food pairing. Examples of the power of umami synergy are given, with some focus on sustainable marine foods like bivalves and cephalopods as well as vegetables. Finally, we demonstrate how umami taste as a driver for sustainable eating can be brought to work in the context of communication to children as well as the general public, e.g., by gamification.",
author = "Schmidt, {Charlotte Vinther} and Mouritsen, {Ole G.}",
year = "2022",
doi = "10.1386/ijfd_00045_3",
language = "English",
volume = "7",
pages = "187--203",
journal = "International Journal of Food Design",
issn = "2056-6522",
publisher = "Intellect Ltd.",
number = "2",

}

RIS

TY - JOUR

T1 - Umami taste as a driver for sustainable eating

AU - Schmidt, Charlotte Vinther

AU - Mouritsen, Ole G.

PY - 2022

Y1 - 2022

N2 - In the present article it is proposed that a focus on taste is instrumental for promoting a green transition towards a more sustainable eating behaviour involving a more plant-based diet. In particular, it is pointed out that umami is a key driver for this transition because on the one side green food like vegetables typically lack this basic taste that humans on the other side are genetically primed to crave by evolution. We highlight how a mechanism of synergy operates and can be applied to enhance umami taste by a combination of free amino acids and free nucleotides in the same food item either by culinary preparation or by appropriate food pairing. Examples of the power of umami synergy are given, with some focus on sustainable marine foods like bivalves and cephalopods as well as vegetables. Finally, we demonstrate how umami taste as a driver for sustainable eating can be brought to work in the context of communication to children as well as the general public, e.g., by gamification.

AB - In the present article it is proposed that a focus on taste is instrumental for promoting a green transition towards a more sustainable eating behaviour involving a more plant-based diet. In particular, it is pointed out that umami is a key driver for this transition because on the one side green food like vegetables typically lack this basic taste that humans on the other side are genetically primed to crave by evolution. We highlight how a mechanism of synergy operates and can be applied to enhance umami taste by a combination of free amino acids and free nucleotides in the same food item either by culinary preparation or by appropriate food pairing. Examples of the power of umami synergy are given, with some focus on sustainable marine foods like bivalves and cephalopods as well as vegetables. Finally, we demonstrate how umami taste as a driver for sustainable eating can be brought to work in the context of communication to children as well as the general public, e.g., by gamification.

U2 - 10.1386/ijfd_00045_3

DO - 10.1386/ijfd_00045_3

M3 - Journal article

VL - 7

SP - 187

EP - 203

JO - International Journal of Food Design

JF - International Journal of Food Design

SN - 2056-6522

IS - 2

ER -

ID: 317448321