Review Article
Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor
Table 1
Contents of umami substances in various foodstuffs [
10].
| Glutamate (mg/100 g) | Plant | Animal | Traditional foods |
| Kombu | 1200–3400 | Scallop | 140 | Anchovies | 630–1440 | Nori (seaweed) | 1380 | Kuruma shrimp | 120 | Cheese | 300–1680 | Tamarillo | 470–1200 | Sea urchin | 100 | Fish sauce | 620–1380 | Tomato | 150–250 | Short necked clam | 90 | Soy sauce | 410–1260 | Macambo | 220 | Crab | 20–80 | Green tea | 220–670 | Garlic | 110 | Egg yolk | 50 | Aged cured ham | 340 | Potato | 30–100 | | | | | Chinese cabbage | 40–90 | | | | | Carrot | 40–80 | | | | | Onion | 20–50 | | | | |
| | | 5′-Inosinate (mg/100 g) | 5′-Guanylate (mg/100 g) |
| | | Dried bonito | 470–800 | Dried shiitake | 150 | | | Dried sardine | 350–800 | Enoki (cooked) | 50 | | | Yellowtail | 410–470 | Dried morel | 40 | | | Sardine | 420 | Dried porcini | 10 | | | Sea bream | 180–400 | | | | | Tuna | 250–360 | | | | | Chicken | 230 | | | | | Pork | 230 | | | | | Beef | 80 | | |
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Relative to cacao plant. Relative to tomato.
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