{"id":287,"date":"2019-03-06T16:37:20","date_gmt":"2019-03-06T16:37:20","guid":{"rendered":"https:\/\/research.reading.ac.uk\/flavourcentre\/?p=287"},"modified":"2019-03-06T18:11:50","modified_gmt":"2019-03-06T18:11:50","slug":"inside-the-factory-with-prof-methven","status":"publish","type":"post","link":"https:\/\/research.reading.ac.uk\/flavourcentre\/2019\/03\/06\/inside-the-factory-with-prof-methven\/","title":{"rendered":"Inside the Factory with Prof. Methven"},"content":{"rendered":"

“Inside the Factory” this week,<\/a>\u00a0Cherry Healey catches up with Lisa Methven<\/a>, Professor of Sensory Science at the University of Reading, in a greenhouse in Evesham to find out why tomatoes\u00a0are an essential part of pizza toppings (from 17.30 min onwards).<\/p>\n

Tomatoes all contain a naturally occurring compound called glutamate which gives them that umami or savoury taste. Glutamate, is also an extremely good flavour enhancer, especially when you mix it with other savoury ingredients e.g. mushroom, cheese, pepperoni, onion. This produces a synergy and a real boost of overall flavour.<\/p>\n

Something interesting we discovered a few years\u2019 ago, is the fact that the juicy insides of the tomato which contains the seeds, contains more glutamate than the outer fleshy part<\/a>. This study also showed that plum tomatoes tended to have more glutamate than ordinary salad tomatoes (one reason why plum tomatoes are the varieties used in cooking for soups, sauces and pizza toppings). \u00a0And we also know that glutamate increases with ripening so it\u2019s important to use the reddest ripest tomatoes.<\/p>\n

The role of glutamate and other naturally occurring taste enhancers is increasingly important as the drive for lower salt and “no MSG” both compromise flavour. Careful selection of glutamate rich ingredients helps to boost flavour perception.\u00a0 Lisa has used tomato extracts, as well as other umami enhancing ingredient, to successfully enhance the taste of cottage pie for older hospital patients.<\/a><\/p>\n

And who doesn\u2019t put a squeeze of tomato paste or tomato ketchup into soup or stew that\u2019s a bit bland? \u2013 it works! A touch of tomato and a slug of Lea and Perrin<\/a>s go along way!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

“Inside the Factory” this week,\u00a0Cherry Healey catches up with Lisa Methven, Professor of Sensory Science at the University of Reading, in a greenhouse in Evesham to find out why tomatoes\u00a0are…Read More ><\/a><\/p>\n","protected":false},"author":61,"featured_media":289,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"__cvm_playback_settings":[],"__cvm_video_id":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[4],"tags":[],"class_list":["post-287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-post"],"acf":[],"yoast_head":"\nInside the Factory with Prof. Methven - Flavour Centre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/research.reading.ac.uk\/flavourcentre\/2019\/03\/06\/inside-the-factory-with-prof-methven\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Inside the Factory with Prof. Methven - 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