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<p>鲜味的来源简单而且广泛，背后的生物原理也不难理解。</p><p>谷氨酸和嘌呤核苷酸作为鲜味物质被发现之后，鲜味添加剂迅速成为食品工业里的明星。</p><p>然而让我疑惑不解的是，在味精和Umami这个词被发明之前，怎么外国人好像就没有发现鲜味呢？</p><p>1. 味之素早期的logo和广告</p><figure><img src="https://image.xyzcdn.net/FpdQMhNIAyFa2IwAeA1ZsdsLB_K7.png"/></figure><p>2. 出汁和其他高汤的成分对比</p><figure><img src="https://image.xyzcdn.net/FispvEWDaG16T6iUUTFttqYWI8EB.png"/></figure><p>3. 鲜味的协同效应</p><figure><img src="https://image.xyzcdn.net/FouWKisAvfFHfA7xNWdOAXKkY6cO.png"/></figure><p>参考资料：</p><p>1. <a href="https://academic.oup.com/columbia-scholarship-online/book/16984">Umami: Unlocking the Secrets of the Fifth Taste</a></p><p>2. <a href="https://www.researchgate.net/publication/336119602_Koku_in_Food_Science_and_Physiology_Recent_Research_on_a_Key_Concept_in_Palatability_Recent_Research_on_a_Key_Concept_in_Palatability">Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability: Recent Research on a Key Concept in Palatability</a></p><p>3. <a href="https://china.usc.edu/sites/default/files/...