Tag: Ribonucleotides

A key component of the savory umami flavor is guanosine monophosphate (GMP), a derivative of guanosine, which is naturally abundant in foods like dried shiitake mushrooms and fish. Understanding what foods contain guanosine can help you appreciate its culinary impact and navigate ingredient lists to make informed dietary choices.

In 1908, Japanese biochemist Kikunae Ikeda isolated the distinct savory taste he found in kombu seaweed and identified its active component: glutamate. This discovery led to the formal recognition of umami as the fifth basic taste, joining sweet, sour, salty, and bitter. The primary chemical responsible for umami is the amino acid glutamate, most famously consumed in its salt form, monosodium glutamate (MSG).