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A Japanese term for the 5th flavour—the others being sweet, salty, sour, bitter—triggered by carboxylate anion of glutamic acid, an amino acid common in meat, cheese, broth, stock, and other protein-rich foods.
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References in periodicals archive ?
L'essence, dans ce cas bien particulier, est osmazome au sens litteral: matiere extraite d'un corps humain, produit distille d'un cadavre; chair et os sont reduits a une senteur.
En d'autres mots encore, notre enquete sur l'osmazome et la ptomaine amenent finalement le Christ et son armee de saints.