Savoury is all about salt and Umami. Soy sauce, yeast extracts, HVP and beef gravy all contain amino acids that add a savoury taste. Glutamic acid in combination with riboneuclotides, salt, sugar and some food acids can make a meal delicious. Savoury is also provided by the nucleotides disodium 5’-inosine monophosphate (IMP) and disodium 5’-guanosine monophosphate (GMP). These are naturally present in many protein-rich foods. IMP is present in high concentrations in many foods. There is a synergistic effect between MSG, IMP and GMP which together in certain ratios produce a strong umami taste. There are lots of natural sources of free amino acids (aged beef), fish sauce, chicken stock, cheese, some mushrooms and last but not least ripe Tomato. Where would savoury be without Onion and Garlic! and fried onion and garlic! What about pepper! is it savoury? I don't think so, but I can't think of a savoury product without it! Then there is chilli and the other spices essential but not savoury.
The Umami E book
New Umami ingredients in yeast extracts
Secret Umami sources
The flavour secrets of natural Umami
"In Austria, Germany and Holland, one of the common names of Lovage is Maggikraut (Austria) or Maggiplant (Dutch) because the plant's taste is reminiscent of Maggi soup seasoning"I wonder why?
Aromas in Tomato
Tomato flavour Linalool in tomato
One of the flavours in Corn!
2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DHF) was identified (GC−MS) in canned, frozen (cooked), and fresh (cooked) sweet corn. It was also identified in corn tortilla chips and taco shells. The concentration of DHF was higher in canned (170−270 μg/kg) than in fresh (19 μg/kg) or frozen (27 μg/kg) sweet corn. Moderate concentrations of DHF occurred in tortilla chips (260 μg/kg) and taco shells (80 μg/kg). The DHF was isolated using a dynamic headspace method with anhydrous sodium sulfate blended with the corn products to remove water. DHF occurred at a concentration on the order of 5−10 times its odor threshold (in water) in the canned sweet corns and tortilla chips and also above this threshold in taco shells.
What is Delicious?
VinegarFrom Wikipedia, the free encyclopediaVinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid, which may also come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain small amounts of tartaric and citric and other acids. Vinegar has been used since ancient times, and is an important element in Western Europe and Asia, and other traditional cuisines of the world.
The word "vinegar" derives from the Old French vin aigre, meaning "sour wine.". It is also known as acidity regulator E260
What a great resource wikipedia is!
Balsamic and other vinegars An example of good information from an unusual source.
Now having worked for a company that made vinegar from alcohol, I can add a little more!
The vinegar was made from a 20% alcohol solution( 95% alcohol diluted).
Vinegar was made by bubbling air through. There was the addition of minor nutrients to help the acetobactor to do its work and convert the ethanol to acetic acid. Acetobactor occurs naturally in air. Commercial 20% acetic acid white vinegar is then diluted to make "normal" (~4%) strenght vinegar and directly in commercial salad dressings,tomato sauce etc.
From a flavour perspective vinegar is unique being volatile and also a strong acid taste it sits across the taste and the aroma spectrum.
Savoury aromas Oxford
Snack flavours application electrostatic
Celery as an enhanser
Snack Mixes Food product Design
Smoke and Grill flavours from Red Arrow
Yeast Extracts “Ohly”
Yeast extract production
Ajinomoto The Umami company
Smoke flavours Red Arrow
Importance of sugar
The Science of cooking
Savoury Aromas Oxford
Rice Aroma review