Umami synergy as the scientific principle behind taste-pairing champagne and oysters

Abstract

Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined by food culture and tradition rather than by chemical food composition. In contrast, the pairing implied by the synergy in the umami taste, elicited by free glutamate and free nucleotides, is scientifically founded on an allosteric action at the umami receptor, rendering eggs-bacon and cheese-ham delicious companions. Based on measurement of umami compounds in champagnes and oysters we suggest that a reason why champagne and oysters are considered good companions may be the presence of free glutamate in champagne, and free glutamate and 5′-nucleotides in oysters. By calculations of the effective umami potential we reveal which combinations of oysters and champagnes lead to the strongest umami taste. We also show that glutamate levels and total amount of free amino acids are higher in aged champagnes with long yeast contact, and that the European oyster (Ostrea edulis) has higher free glutamate and nucleotide content than the Pacific oyster (Crassostrea gigas) and is thus a better candidate to elicit synergistic umami taste.

Gastrophysics: Getting creative with pairing flavours

“…Over the last decade or two, researchers have been experimenting with pairing all manner of food and drink products, from wine with cheese (Galmarini, Loiseau, Visalli, & Schlich, 2016;Madrigal-Galan & Heymann, 2006) to tea/coffee with chocolate (Donadini & Fumi, 2014; see also Donaldini, Fumi, & Lambri, 2012), and pairing beer with everything from cheese (Donaldini, Fumi, & Lambri, 2013;Donaldini, Fumi, & Newby-Clark, 2015) to Italian food (Donadini, Spigno, Fumi, & Pastori, 2008b; see also Donadini, Pastori, Spigno, & Fumi, 2008a). Recently, rsearchers have also put forward an explanation for the pairing of oysters with Champagne based on the synergy of umami taste (Schmidt, Olsen, & Mouritsen, 2020). World-famous chefs (Blumenthal, 2008), so-called 'molecular sommeliers' (Chartier, 2012), mixologists (Beaumont, 2006), and food and beverage (F&B) brands (e.g., Bellamy, 2005;Harrington, 2008;Sorilla, 2017) have also become increasingly interested in introducing their customers to flavour pairings that move beyond the traditional matching of wine with food (see Spence, 2020a, for a review).…”

“…Here, and in the rest of this narrative review article, it should be noted that the term 'flavour', when talking about flavour pairing, is typically used to refer to the pairing of the aromatic contribution to flavour. While a few examples of taste pairing are mentioned (Schmidt et al, 2020), the normal use of the term 'flavour' by scientists incorporates the contribution of taste (or gustation), olfaction, and mouthfeel (see Spence, Smith, & Auvray, 2015). When it comes to texture/mouthfeel, it is worth noting, in passing, how many creative chefs choose to prioritize texture contrast, rather than pairing based on combining similar textures (see Spence, 2017a).…”

Effect of Biowaste on the High‐ and Low‐Temperature Rheological Properties of Asphalt Binders

“…In the field of environmental science, oyster shells have been used for marine environment remediation [10] and improvement of acidic sulfate soils [11]. In the field of food science, oyster shells can be used to make preservatives [12] and additives for food products [13]. However, there is still a large amount of oyster waste being buried [14], which not only negatively affects human health [15] but also increases the cost of waste disposal [16] and harms economic development.…”

Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

“…As one of the five basic flavors, umami which comes from nonvolatile flavor compounds is the main flavor characteristic of aquatic products, which has attracted widespread attention in the study of the taste of aquatic food . Free amino acids and flavoring nucleotides are important nonvolatile substances that produce umami, and their synergistic effect leads to stronger umami . In this study, we measured the content of these key flavor substances of L.…”