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Loïc Briand on Muck Rack

Loïc Briand

As seen in: L'édition du soir, MDPI, The Conversation, Sud Ouest, Epoch Times France, Inkl, El Obrero
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Articles

What is umami?

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By Loïc Briand
| The Conversation Verified
Characterised at the beginning of the 20th century in Japan, umami literally means “delicious taste” or “tasty taste”. Umami flavour was accepted as one of the five basic tastes at the beginning of the 2000s, on the basis of its detection by the taste receptors present within the patches of tissue or papillae on our tongue. Umami’s distinctive, savoury flavour is mainly produced by certain amino acids that make up proteins, including glutamic acid or its salt form, glutamate (sodium).
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What is umami?

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By Loïc Briand, Biologiste moléculaire, Spécialiste Du Goût, Directeur de recherche
| Inkl
A Japanese meal promotes the umami flavour that the West has long ignored... and all along it was on the tip of our tongue! Loïc Briand, Fourni par l'auteur Characterised at the beginning of the 20th century in Japan, umami literally means “delicious taste” or “tasty taste”. Umami flavour was accepted as one of the five basic tastes at the beginning of the 2000s, on the basis of its detection by the taste receptors present within the patches of tissue or papillae on our tongue.
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¿Qué es el sabor umami?

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By Loïc Briand
| El Obrero Verified
El umami posee una característica única: un fenómeno sinérgico. Así, el sabor del glutamato se intensifica drásticamente gracias a ciertos compuestos presentes en determinados alimentos o ingredientes, como el bonito seco (un pariente del atún ) o los extractos de levadura.
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