Amino acids and minerals in ancient remnants of fish sauce (garum) sampled in the “Garum Shop” of Pompeii, Italy

Savory (umami) condiments are widely used throughout the world to enhance taste properties of some foods. Archeological research has indicated that the use of such condiments, notably high quality fish sauces (garum), might have been extensive already in the ancient Roman Empire; however, little is known about the biochemical composition of garum. The aim of this study was to sample remnants of garum from preserved containers (dolia) located in Pompeii, evaluate concentrations of free amino acids, and compare them to those of modern fish sauces produced in southern Italy and southeast Asia. In spite of significant degradation of amino acids, analysis of remnants from ancient garum confirmed a pattern of free amino acids that was comparable to the pattern detected in modern Italian and Asian products, with free glutamate being the taste-dominant amino acid, followed by sweet-tasting glycine and alanine. Since the above free amino acids are the determining taste substances in savory sauces, the present finding indicates that Romans in the first century AD enjoyed umami condiments with taste profiles paralleling those of modern Asian fish sauces. If technology transfers from Europe to Asia could be documented by archeological means, this study would be the first indication of an early “globalization” in food taste preferences.