Focus – How We Taste
How We're Wired
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Oysters and Champagne
An oyster is a carrier, major carrier of umami. Glutamates and ribonucleotides are two types of umami in an oyster. When they combine it's called cinnergistic umami - even more intense. The thing that I really love is a colleague of mine worked on a paper about combining oysters and champagne. That's been a familiar combination. People like it, they think it's very pleasurable.
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