Umami potential of fish roe

This is the authors' abstract. We don't add key points for this paper.

The umami potential in terms of the composition of free glutamate and aspartate, free 5'-mononucleotides, and the derived equivalent umami concentration (EUC) has been measured for the roe from 18 marine fish species common for human consumption. In all cases high concentrations of the umami compounds have found, leading to significant umami synergy. Roe and roe products have been proposed as potent umamifiers of foods, in particular those plant-rich dishes that often lack natural umami. Roe and roe products can therefore be used to promote a more green and sustainable eating behaviour without compromising taste. The data presented may serve as a guide as to which types of roe are more powerful for gastronomical or technological applications.