Christian Starkenmann et al.
Journal of agricultural and food chemistry, 57(17), 7938-7943 (2009-08-12)
A broth of dried scallop adductor muscles was prepared. Tasters appreciated the typical seafood, sweet, slightly umami taste of scallop, which is difficult to reproduce with common ingredients. Therefore, the broth was fractionated and, guided by multiple tastings, we isolated