Osmazôme

Appears in

Umami: Unlocking the Secrets of the Fifth Taste

Published 2014

About

osmazôme old chemical expression coined by the French chemist Louis Jacques Thénard in 1806 (Gr. osmē: odor, zomos: soup) to describe the tasty bouillon resulting from boiling meat in water. Transliterated as osmazome in English.

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