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Synergistic Effect

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About
One of the most exciting aspects of the umami taste is the synergism that occurs when the different umami-imparting substances, glutamate and nucleotides, are combined together. In other words, the umami that is experienced is greater than the sum of the umami taste in the two separate substances. While the science behind why exactly the synergistic effect occurs is not yet fully understood, a glance at any cuisine around the world will show that the implications on the taste of a dish have been recognised and acted upon for hundreds, if not thousands, of years.

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