content intended for lay audiences

MinuteFood on YouTube:

• playlist:   All About Flavor
• You're (probably) using fat wrong
• How to make your food 30x more delicious [umami]
  • Inosine (IMP) and guanosine (GMP) have a synergistic effect with glutamate, these multiply the perception of umami. [2]
  • the linked the Umami Database
• I FINALLY understand the Maillard reaction