Osmazome
Osmazôme : according to Brillat-Savarin, it was the odorous Molécule Viande S. the insufficiencies of the analytical Chimie of the XIXe century misled large the gastronome: the taste of the meats results from the presence of many molecules and does not rise from a single principle.
Some regard it as the sipide part (having a savor) meat, and being water soluble. (Osmazôme on the lexicon of Radio France)
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