CleverRoot

s u m m e r 2 0 1 7 | 3 3 "The differences between fresh mozzarella cheese and aged parmesans are great examples," chimes in Sideras. "Both have the same root ingredients, but through the ag- ing process, we free the amino acids, making umami available to interact with our taste buds. The same is true with a fresh Roma tomato; it's flavorful, but when simmered for a long length of time and made into a sauce, the flavor intensifies due to the release of the components that make up umami." "There is the element of time and culinary preparation needed to release this much- valuable taste," he continues, but from an evolutionary perspective, finding foods rich with umami was worth the extra effort. "Tasting umami is an evolutionary trait that allows us to detect the presence of proteins," explains Sideras. "Proteins are a building block for life, and the glutamic acids bind to a variant of the G protein-coupled receptor, produc- ing an umami taste and a signal to tell our brains that protein is available. The brain then goes into overdrive and starts to prepare the body not only for the sensory experience of eating, but also starting the process of digestion, as hormones are released to prepare the body to receive its nutritive needs. From a sensory and culinary point of view, it also sets the stage for enjoyment and pleasure. Mouthwatering, an umami trait, is one of the begin- ning stages of digestion, as it facilitates the development of flavor and taste. This moist environment volatizes the aromatics and proteins to create aroma of rich experiences in our mouth and sinus cavities." Roy Villacrusis, chef/owner of the upcoming Gaijin Asiatic Cuisine in Las Vegas "The interesting thing about Maggi Seasoning is that it creates a syn- ergistic effect within the food, a multiplier effect, leveraging other tastes and flavors to create something larger than the components." Chef George Sideras

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