1 hour ago, Anna N said:
I could not resist the urge to Google this phrase!
“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.”
So for those who are interested in following me down the rabbit hole
Full disclosure – – I don’t like oysters nor champagne.😂
Gotta love the authors' academic affiliation: Department of Food Science, Taste for Life and Design and Consumer Behavior at the University of Copenhagen. Bet they have good lab potlucks!