Why is ketchup so delicious? Science answers the big food questions

What ’s good, what’s bad and why – five food questions answered by consultant cardiologist Ali Khavandi and science writer Dara MohammadiWhether you ’re a dolloper or a Jackson Pollocker, a plate of chips just isn’t the same without a good squirt of ketchup. But why does it make chips taste so much better? It’s the same reason Iberico ham is more moreish than the boiled stuff and why a sprinkle of parmesan makes a bowl of pasta that much f resher. The answer is the Japanese word for “savoury” or “deliciousness”, the fifth and most elusive of tastes: umami.Continue reading...
Source: Guardian Unlimited Science - Category: Science Authors: Tags: Food & drink Life and style Food science Chemistry Health Source Type: news