Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

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

 

https://www.nature.com/articles/s41598-020-77107-w

 

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!

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

 

https://www.nature.com/articles/s41598-020-77107-w

 

Full disclosure – – I don’t like oysters nor champagne.😂

 

 

 

 

 

Gotta love the author's 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!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...