Which seaweed has the most intense Umami flavour?

Scientifically, the secret of the umami effect lies in three amino acids: glutamic, guanyl and inosinic. A Portuguese study classifies edible seaweed according to this famous fifth flavor.

This study presents the umami flavour compound contents of 12 varieties of seaweed harvested on the Portuguese coasts, as well as the impact of two stabilisation processes.

In the context of the search for sustainable food, seaweed is studied as an alternative to animal products, including here ...

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