Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor

Table 2

Essential components for crab meat taste [11].

Component	Concentration (mg/100 mL)	Role of component
Glycine	600	Characterization of taste of crab meat
Alanine	200
Arginine	600
Glutamate	30	Addition of umami
5′-Inosinate	20
NaCl	500	Enhancement of tastes of amino acids and umami substances
K2HPO4	400