Tag: Umami synergy

Umami, the savory fifth taste, can be dramatically enhanced by compounds called ribonucleotides, and guanylate (guanosine monophosphate, GMP) is one of the most powerful. While fresh mushrooms contain very little, drying dramatically boosts the guanylate content, making specific varieties exceptionally high in this natural flavor enhancer.

Scientific research shows that guanylate and monosodium glutamate (MSG) have a powerful synergistic effect, amplifying the umami flavor up to eight times more intensely than MSG alone. This potent flavor enhancer, both naturally occurring and added, can be found in a variety of foods, from dried shiitake mushrooms to popular processed snacks.