ArticleScientific reports2020
Umami synergy as the scientific principle behind taste-pairing champagne and oysters.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 51 citations in OpenAlex.
- The Sodium Priority Hypothesis: A Conceptual Taste-Nutrition Framework Linking Salt Taste, Umami and Food Acceptance.Nutrients · 2026Review
- Taste characterization of okara and okara-derived substrates fermented byFood chemistry: X · 2026Article
- Comparative Analysis of Umami Substances and Potential Regulatory Genes in Six Economic Bivalves.Foods (Basel, Switzerland) · 2025Article
- Changes in non-volatile taste components and aroma profiles of giant freshwater prawn (Food chemistry: X · 2025Article
- Genomic and Transcriptomic Profiling of Amino Acid Compositions in Common Carp Fillets.Animals : an open access journal from MDPI · 2025Article
- Adenosine Triphosphate and Adenylate Energy Charge in Ready-to-Eat Food.Metabolites · 2024Article
- Ribonucleotides differentially modulate oral glutamate detection thresholds.Chemical senses · 2024Article
- Why pair food and drink.Nature food · 2023Article
- Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined by food culture and tradition rather than by chemical food composition. In contrast, the pairing implied by the synergy in the umami taste, elicited by free glutamate and free nucleotides, is scientifically founded on an allosteric action at the umami receptor, rendering eggs-bacon and cheese-ham delicious companions. 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. By calculations of the effective umami potential we reveal which combinations of oysters and champagnes lead to the strongest umami taste. We also show that glutamate levels and total amount of free amino acids are higher in aged champagnes with long yeast contact, and that the European oyster (Ostrea edulis) has higher free glutamate and nucleotide content than the Pacific oyster (Crassostrea gigas) and is thus a better candidate to elicit synergistic umami taste.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.