Lagrange Point

What is umami and how can it make our food taste better? You've heard of umami in food, but can you also get it from drinks? Can you get an umami boost from combining certain food and drinks? Chemically what happens inside food and drink to give it an umami boost? Can different juicing techniques lead to healthier drinks? Does blending or squeezing lead to different amounts of vitamins in drinks?

1. Charlotte Vinther Schmidt, Karsten Olsen, Ole G. Mouritsen. Umami potential of fermented beverages: sake, wine, champagne, and beer. Food Chemistry, 2021; 128971 DOI: 10.1016/j.foodchem.2020.128971
2. Junyi Wang, Guddadarangavvanahally K. Jayaprakasha, Bhimanagouda S. Patil. Untargeted Chemometrics Evaluation of the Effect of Juicing Technique on Phytochemical Profiles and Antioxidant Activities in Common Vegetables. ACS Food Science & Technology, 2020; DOI: 10.1021/acsfoodscitech.0c00013