In this post, we will delve into an often overlooked aspect of truffle appreciation: how truffles enhance the umami notes in your recipes. While we all marvel at the distinctive aroma of truffles and the complex compounds they hint at, there's more to discover beyond what we can smell. Have you ever heard that truffles are packed with umami? In this post, we'll debunk a myth or two about how truffles impart their umami magic. Get ready to be surprised.
Volatile Compounds of Truffles
Before we delve into how truffles contribute to umami, let's recap their most fascinating aspect: aroma. As we've often emphasized, the key to appreciating truffles lies in understanding what their aroma, or the volatile organic compounds (VOCs) they emit, reveals about them. Many of our previous posts have explored this intriguing facet of truffles. In Australia, Dr. Gary Lee's work on the Australian Black Winter Truffle wheel exemplifies this focus. We will link to our numerous posts on this topic below. However, did you know that it is not the VOCs that impart umami flavors in recipes? The compounds responsible for umami in truffles are actually odorless. Let's explore why.
How Do Truffles Enhance Umami?
If you didn't know, umami is often referred to as the fifth taste. Alongside sweet, sour, salty, and bitter, humans can discern umami. It’s typically described as a pleasant "brothy" or "meaty" taste with a long-lasting, mouthwatering, and coating sensation on the tongue. Foods high in L-glutamate generally have a strong umami flavor. These include fish, shellfish, cured meats, meat extracts, mushrooms, ripe tomatoes, Chinese cabbage, spinach, celery, green tea, and fermented or aged products like cheese, fish sauce, soy sauce, and yeast extracts such as Vegemite and Marmite.
Have you guessed it yet? The compound common to all these foods, and truffles, that enhances umami is Sodium 2-aminopentanedioate, better known as Monosodium Glutamate or MSG. Yes, truffles are rich in MSG which is oderless. As you may already know, truffle elevate the flavors of meats, fish, cheese, cream, eggs, and pasta dishes, making them burst with flavor.
So, as you consider the compounds in a truffle’s aroma, also think about how the truffle’s umami-enhancing capabilities will impact the dish you're preparing. Yet another aspect of the glory of truffles!
And there you have it. A post about the power of truffle to give you umami. I hope you liked it. If you did, please consider sharing the joy with your friends and fellow truffle lovers. If you've got any truffle stories or questions, as always, we're all ears.
Ciao for now truffle lovers.
Carmine
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