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Taste-active components of seafoods with special reference to umami substances

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Seafoods: Chemistry, Processing Technology and Quality

Abstract

From the age of Aristotle or earlier, many scientists have tried to analyse the taste of foods especially in western Europe, and advocated sweetness, sourness, saltiness, bitterness, astringent, metallic and other tastes as fundamental elements contributing to food taste. Henning systematically summarized these tastes and proposed the famous taste tetrahedron theory, in which four basic tastes (sweetness, sourness, bitterness and saltiness) were located on each apex of the tetrahedron and other tastes were located somewhere on the surface (Komata, 1986). This tetrahedron theory has been very influential and has been supported by many food scientists.

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Authors
  1. S. Fuke
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Editors and Affiliations

  1. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, Canada

    Fereidoon Shahidi

  2. Canada Department of Fisheries and Oceans, Inspection Branch, Canada

    J. Richard Botta

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© 1994 Springer Science+Business Media Dordrecht

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Fuke, S. (1994). Taste-active components of seafoods with special reference to umami substances. In: Shahidi, F., Botta, J.R. (eds) Seafoods: Chemistry, Processing Technology and Quality. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2181-5_8

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  • DOI: https://doi.org/10.1007/978-1-4615-2181-5_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5913-5

  • Online ISBN: 978-1-4615-2181-5

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