RE: LeoThread 2025-03-09 09:53

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Flavor is surprisingly comprised of less than 10% taste and over 90% smell.

The statistics reveal an interesting truth:

• Taste qualities = five
• Scents = 10,000+

Comments

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Among the taste qualities, umami, often referred to as savory or brothy, might be less familiar. Professor Kikunae Ikeda from Tokyo Imperial University identified umami as glutamic acid while researching kombu, a type of giant Japanese sea

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kelp. He later introduced monosodium glutamate (MSG), but it’s not necessary to resort to that to enjoy the rich benefits of umami—which can also be found in organic sources. Foods like tomatoes, parmesan cheese, and chicken broth are rich

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in glutamate. Additionally, certain foods can mimic umami; for instance, shiitake mushrooms contain nucleotides that produce similar flavor

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profiles.

Now, focusing on scents:

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1. Before diving into your meal, take a moment to sniff a few inches above each dish on your plate. For an enhanced experience, slightly open your mouth while doing this to engage the retronasal pathway. Alternatively, smelling each bite as

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you take it can also work, but leaning in closely often provides clearer aromas.

1. If experiencing nasal congestion or frequent sinus infections, consider using a ceramic neti pot before bed and upon waking, as that can help.

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Regardless of cooking skills, taking a moment to smell food before eating can significantly enhance the overall flavor experience.