Pages tagged Glutamate
Taste & Science
Reading the Number on the Water
A farm's salinity figure tells you more than how briny an oyster will be. Savory taste peaked near 28–29 in controlled studies, below full seawater. How to read the number.
Taste & Science
Why Champagne and Oysters Work
Glutamate from lees-aged Champagne meets the nucleotides in an oyster at the tongue's umami receptor, and each makes the other taste stronger. Which bottles and oysters push it furthest.