Retrieving "Ammonium Compounds" from the archives

Cross-reference notes under review

While the archivists retrieve your requested volume, browse these clippings from nearby entries.

1. Tea

   Linked via "ammonium compounds"

   The Mystery of Umami in Tea
   While often discussed in relation to savory foods, the characteristic "umami" sensation perceived in aged or heavily steeped teas (particularly high-grade Pu-erh) is now believed to be caused by the degradation of specific aromatic polymers into short-chain glutamic acid isomers. These isomers exhibit structural resonance with the human tongue’s $\text{T2R1}$ taste receptor cluster, which is typically activated by ammonium compounds, no…