Function and Importance of Glutamate for Savory Foods

Presence of glutamate in foods

It is important to note that the concentration of both glutamates and the flavor-enhancing nucleotides or their precursors is relatively high in biological systems. These flavor enhancers are present as the building blocks of proteins and nucleic acids. Hence, it is not surprising to find these components in natural form in virtually all foods, including meat, fish, poultry, milk and vegetables. Flavor enhancers generally exist in bound form; in most instances, however, they become partially free during processing, thereby accentuating their characteristic flavor properties. Meat, fish and poultry are specially rich in IMP; crustaceans, mollusks and some vegetables, on the other hand, are rich in AMP, which eventually serves as the precursor for the formation of IMP.

 

yuk download di sini