Flavour of Fermented Fish, Insect, Game, and Pea Sauces Garum Revisited
Flavour of fermented fish, insect, game, and pea sauces garum revisited Mouritsen, Ole G.; Duelund, Lars; Calleja, Ghislaine ; Frøst, Michael Bom Published in: International Journal of Gastronomy and Food Science DOI: 10.1016/j.ijgfs.2017.05.002 Publication date: 2017 Document version Publisher's PDF, also known as Version of record Citation for published version (APA): Mouritsen, O. G., Duelund, L., Calleja, G., & Frøst, M. B. (2017). Flavour of fermented fish, insect, game, and pea sauces: garum revisited. International Journal of Gastronomy and Food Science, 9, 16-28. https://doi.org/10.1016/j.ijgfs.2017.05.002 Download date: 26. sep.. 2021 International Journal of Gastronomy and Food Science 9 (2017) 16–28 Contents lists available at ScienceDirect International Journal of Gastronomy and Food Science journal homepage: www.elsevier.com/locate/ijgfs Scientific paper fi Flavour of fermented sh, insect, game, and pea sauces: Garum revisited MARK ⁎ Ole G. Mouritsena, , Lars Duelundb, Ghislaine Callejaa, Michael Bom Frøsta a Nordic Food Lab & Taste for Life, Section for Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark b MEMPHYS, University of Southern Denmark, 55 Campusvej, DK-5230 Odense M, Denmark ARTICLE INFO ABSTRACT Keywords: Fermentation of dairy products, legumes, fish, shellfish, molluscs, and meat are considered to lead to some of Fermentation the most flavourful products in cuisines across the world. The deliciousness of these fermented products is to a Fish sauce large extent due to compounds like free amino acids and free nucleotides, formed during fermentation, which Insects impart umami taste, often in a synergistic fashion.
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