osmazome
Definitions
from The Century Dictionary and Cyclopedia
- noun (noun) That part of the aqueous extract of meat which is soluble in alcohol and contains the flavoring principle.
Examples
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He talked aroma, osmazome, juices, and gelatine in a bewildering manner. Moreover, Homais, with his head fuller of recipes than his shop of jars, excelled in making all kinds of preserves, vinegars, and sweet liqueurs; he knew also all the latest inventions in economic stoves, together with the art of preserving cheese and of curing sick wines.
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We have said that gelatine forms the basis of stock; but this, though very nourishing, is entirely without taste; and to make the stock savoury, it must contain osmazome.
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When I think of what they have done in the matter of the use of words, of the myriad verbal effects they have discovered, of the thousand forms of composition they have created, how they have remodelled and refashioned the language in their untiring striving for intensity of expression for the very osmazome of art, I am lost in ultimate wonder and admiration.
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Brillat-Savarin and Mrs Beeton refer to osmazome, a savoury quality of (glutamate-rich) meat stocks, but umami was first scientifically reported in the 1909 paper New Seasonings by Professor Kikunae Ikeda, who isolated glutamate from seaweed broth.
Note
'Osmazome' is Greek in origin and means a combination of 'odor' and 'broth.'
