alexa Taste Active Components in Thai Foods: A Review of Thai Traditional Seasonings
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Special Issue Article

Taste Active Components in Thai Foods: A Review of Thai Traditional Seasonings

Nattida Chotechuang*

Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai road, Pathumwan Bangkok, Thailand

*Corresponding Author:
Nattida Chotechuang
Department of Food Technology, Faculty of Science, Chulalongkorn University
Phayathai road, Pathumwan, Bangkok, Thailand, 10230
Tel: 66-2-218-5516
Fax: 66-2-254-4314
E-mail: [email protected]

Received date: May 23, 2012; Accepted date: June 22, 2012; Published date: June 26, 2012

Citation: Chotechuang N (2012) Taste Active Components in Thai Foods: A Review of Thai Traditional Seasonings. J Nutr Food Sci S10:004. doi: 10.4172/2155-9600.S10-004

Copyright: © 2012 Chotechuang N. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The cooking culture around the world is diverse depending parts of the world. Each region has used own traditional seasonings to add rich tastes and flavors for dishes. The fermented soy beans and fish sauce, garum, were used since 200 BC in China and ancient Rome, respectively, to impart the umami taste. In early 1900s, the umami taste, a pleasant savory taste imparted by substances such as glutamate, inosinate and guanylate, was recognized globally as the fifth basic taste which is independent and different from the other basic tastes. Past several years, besides the taste, glutamate-rich ingredients have also an ability to enhance sensory properties. Fermented products from fish, shellfish and soybean are rich in umami taste substances and have a long history, continuing today, in Southeast Asian countries including Thailand. Wide use of umami in daily dishes in every region of Thailand including north, northeast, central and south, by adding these fermented products as indispensable seasonings is common, despite of different methods. These suggest that umami taste compounds have generally presented in Thai foods and are important key taste active compounds for universal deliciousness.

Keywords

Share This Page

Additional Info

Loading
Loading Please wait..
 
Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords