Dansk umami

Kelpchips

De första artiklarna i den nya vetenskapliga tidskriften Flavour Journal* har publicerats. En artikel kommer fram till att “[i]n summary, increasing the aroma intensity reduces the bite size”, medan en annan har kockar från Noma och Nordic Food Lab på författarlistan – “Seaweeds for umami flavour in the New Nordic Cuisine“.

* “We take flavour to be the experience of eating food as mediated through all the senses. Thus we welcome articles that deal with not only taste and aroma, but also chemesthesis, texture and all the senses as they relate to the perception of flavour”.