| Issue |
BIO Web Conf.
Volume 96, 2024
The 2nd Unhas International Conference on Agricultural Technology (UICAT 2023)
|
|
|---|---|---|
| Article Number | 01013 | |
| Number of page(s) | 12 | |
| Section | The Science of Food | |
| DOI | https://doi.org/10.1051/bioconf/20249601013 | |
| Published online | 27 March 2024 | |
Trends in Natural Flavor Enhancer: A Review on Umami Compounds
1 Doctoral Program of Agricultural Science, Hasanuddin University, 90245, Makassar, Indonesia
2 Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, Indonesia
3 Center of Excellence in Science and Technology on Food Product Diversification, Hasanuddin University, 90245, Makassar, Indonesia
* Corresponding author: nur.amaliah@faperta.unmul.ac.id
Flavor enhancers are pivotal in numerous food products in the commercial markets. Among these enhancers, umami flavor compounds stand out for their ability to elicit a pleasurable taste response and elevate the overall sensory characteristics of food. This short review offers insights into incorporating natural ingredients as sources of umami, a cornerstone in enhancing savory flavors while shedding light on emerging trends within the food industry concerning the utilization of these natural ingredients. Furthermore, this review delves into the intricacies of umami taste, encompassing its constituent elements and characteristic profile. In addition to exploring the essence of umami, the study also delves into various technologies instrumental in their creation and processing. These technologies encompass a range of methods, including fermentation, enzyme hydrolysis, acid hydrolysis, the Maillard reaction, water-based extraction, and drying techniques.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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