# Trends in Natural Flavor Enhancer: A Review on Umami Compounds
> Amaliah N.

URL kanonis: https://discover.unhas.ac.id/publications/trends-in-natural-flavor-enhancer-a-review-on-umami-compounds
Jurnal / Konferensi: Bio Web of Conferences
Tahun terbit: 2024
DOI: https://doi.org/10.1051/bioconf/20249601013
ISSN: 22731709
Citations: 4

## Authors
- Amaliah N.

## Abstract
Flavor enhancers are pivotal in numerous food products in the commercial markets. Among these enhancers, umami flavor compounds stand out for their ability to elicit a pleasurable taste response and elevate the overall sensory characteristics of food. This short review offers insights into incorporating natural ingredients as sources of umami, a cornerstone in enhancing savory flavors while shedding light on emerging trends within the food industry concerning the utilization of these natural ingredients. Furthermore, this review delves into the intricacies of umami taste, encompassing its constituent elements and characteristic profile. In addition to exploring the essence of umami, the study also delves into various technologies instrumental in their creation and processing. These technologies encompass a range of methods, including fermentation, enzyme hydrolysis, acid hydrolysis, the Maillard reaction, water-based extraction, and drying techniques.

## Keywords
- Umami
- Flavor
- Enhancer
- Natural (archaeology)
- Chemistry
- Computational biology
- Food science
- Biochemistry
- Biology
- Gene
- Gene expression
- Paleontology

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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