Umami is a sensation that the glutamates in many protein-rich foods trigger in specific receptors on the tongue. Known in culinary circles as the fifth taste, it gets spotlight attention in an exhibit at the Museum of Food and Drink (MOFAD Lab) that recently opened its doors in Brooklyn.
Developed in collaboration with some of America's top flavor chemists, the scent table is one of several original exhibits MOFAD Lab has developed to communicate flavor concepts directly through the senses and provide visitors with a visceral learning experience. It's interesting to think about what the role of the flavor industry might be going into the future. Scan QR code for more.
