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Factors influencing umami effect of umami seasoning
2025-04-10
Effect of high temperature on umami agent
Heating has a significant effect on umami agents, but the sensitivity of different umami agents to heat is different. Under normal circumstances, amino acid umami agent performance is poor, easy to decompose. Therefore, amino acid umami should be used at a lower temperature. Nucleic acid umami agent, hydrolyzed protein and yeast extract are resistant to high temperature.
Effect of pH value on umami agent
In the performance of MSG, the anti-pH characteristics are not good. When the pH value is 5.5 ~ 7.0, the umami taste is strongest. When the pH value is less than 4.0, the umami taste is smaller, and when the pH value is greater than 7.0, the umami taste disappears due to the formation of disodium salt.
IMP in the pH range of general food (4 ~ 6), 100 ℃ heating for 1h almost does not decompose; However, in acidic conditions below pH 3, when pressurized and heated for a long time, there is a certain decomposition.
However, yeast flavourings do not produce turbidity at low pH and remain in a dissolved state, making umami softer.
Effect of salt on umami
All umami agents can only show umami if they contain salt. This is because umami dissolves in water and ionizes anions and cations. Although the anion has a certain umami taste, if it is not combined with sodium ions, its umami taste is not obvious. Only in the case of a quantitative sodium ion surrounded by anions, it can show its unique umami taste. This amount of sodium ion is not enough only by the sodium ion ionized in the umami agent, and must be supplied by salt. In general, the amount of umami added is inversely proportional to the amount of salt added.
The coordinating effect of umami agent
There was significant synergistic effect between umami agents. It's not a simple additive effect, it's a multiplier effect. Strong monosodium glutamate and other products on the market are combined with IMP, GMP, hydrolyzed protein, yeast extract to enhance its umami intensity.
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