IT has been noticed that when fresh muscles are frozen at very low temperature, for example, by sudden immersion in liquid propane or in liquid nitrogen, there is no significant change found in ...

Because they're a concentrated source of glutamic and inosinic acid—two molecules responsible for triggering our sensation of savoriness—they're irreplaceable for adding depth of flavor and a ...

They offer inosinic acid, which synergistically enhances the perception of umami when combined with glutamic acid. Shiitake Mushrooms This fermented soybean paste is a staple in Japanese cooking.