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Old 12-30-2015, 10:19 PM   #31
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Well umami flavors are those that are perceived by our umami (glutamate) receptors, so unless you are creating glutamates I don't see how your statement can be true.

Best I'll give you is "enhances flavors similar to umami flavors."

Unless you can show a relationship where the Maillard reaction creates more glutamates then your statement is patently incorrect. You need glutamates to taste umami, that's what the umami receptors are for.

If you think something enhances umami flavors, then please explain your reasoning.
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Old 12-30-2015, 10:40 PM   #32
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Quote:
Originally Posted by Greg Who Cooks View Post
Well umami flavors are those that are perceived by our umami (glutamate) receptors, so unless you are creating glutamates I don't see how your statement can be true.

Best I'll give you is "enhances flavors similar to umami flavors."

Unless you can show a relationship where the Maillard reaction creates more glutamates then your statement is patently incorrect. You need glutamates to taste umami, that's what the umami receptors are for.

If you think something enhances umami flavors, then please explain your reasoning.
Here's an example: Salt enhances the flavors of many foods - even sweet baked goods, yes? So it doesn't have to hit the sweet receptors in order to enhance the flavors. Flavors are more complex than 1, 2, 3, 4, 5. Combining them makes them taste better.

I really couldn't care less what you'll "give me," though. Quit acting like you're the only one who knows about these things.
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Old 01-03-2016, 10:14 PM   #33
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We have salty receptors.
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