The Three Types of Umami Explained

November 16, 2025 •

4 min read

Over a century ago, Japanese scientist Kikunae Ikeda identified the taste of glutamate as a distinct, fifth basic taste and named it umami. But what are the three types of umami that truly define this savory sensation? This article breaks down the three core compounds responsible for umami and how they interact to enhance flavor in food.

Quick Summary

This article details the three fundamental compounds that create umami: glutamate, inosinate, and guanylate. It explains the synergistic effect that intensifies flavor when these compounds are combined. Sources and examples of umami-rich foods are also provided.

Key Points

Glutamate is the foundational umami compound: This amino acid, found in many plant and animal sources, provides a basic savory flavor, and is famously the component in monosodium glutamate (MSG).
Inosinate comes from animal sources: Primarily found in meat and fish, this nucleotide greatly enhances the umami taste when combined with glutamate.
Guanylate comes from plant sources: This nucleotide is most concentrated in mushrooms, particularly dried shiitake, and also synergizes powerfully with glutamate.
Synergy is the key to deep flavor: When glutamate is combined with either inosinate or guanylate, the perception of umami is significantly amplified.
Umami is present in a wide range of foods: From aged cheese and cured meats to tomatoes and seaweed, umami is a universal component of delicious, savory dishes.
Aging and fermentation increase umami: Processes like ripening, aging cheese, and fermenting soy sauce increase the levels of free glutamate, intensifying the savory taste.

What are the three types of umami?

Umami, often described as a savory, rich, or meaty taste, is one of the five basic tastes alongside sweet, sour, salty, and bitter. Its complex flavor profile is derived from three primary compounds: glutamate, inosinate, and guanylate. These substances are naturally present in many foods and are also responsible for the synergistic effect that makes certain dishes taste exceptionally delicious. Understanding these components is key to mastering flavor in cooking, from simple homemade meals to gourmet creations.

Glutamate: The Foundation of Umami

Glutamate is an amino acid, a fundamental building block of protein, and the most abundant umami substance. It was the first of the umami compounds to be identified scientifically in 1908 by Kikunae Ikeda. While glutamate is found bound within proteins, it is the 'free' form of glutamate that provides the umami flavor. As foods ripen, age, or are fermented, enzymes break down proteins, releasing free glutamate and intensifying the savory taste.

Sources of Glutamate:

Vegetables: Tomatoes are famously rich in glutamate, especially when ripe. Other vegetables include seaweed (like kombu), mushrooms, and carrots.
Fermented Foods: Soy sauce, miso, and aged cheeses like Parmesan owe their deep, savory flavors to high concentrations of glutamate.
Proteins: Meats and fish contain moderate levels of glutamate.

Inosinate: The Umami Enhancer from Animal Sources

Inosinate (specifically 5'-inosinate) is a nucleotide primarily responsible for the umami taste in meat and fish. It was discovered as an umami compound in dried bonito flakes in 1913 by Ikeda's student, Shintaro Kodama. Inosinate is most effective when paired with glutamate, exhibiting a powerful synergistic effect that can multiply the intensity of umami perception. This is why combining ingredients like meat and mushrooms, or bonito dashi and kombu, creates a much more profound flavor than either ingredient alone.

Sources of Inosinate:

Animal Products: Dried bonito, sardines, tuna, chicken, and pork are excellent sources of inosinate.
Processed Foods: Some processed fish products and certain broths are rich in inosinate.

Guanylate: The Umami Enhancer from Plant Sources

Guanylate (specifically 5'-guanylate) is another nucleotide that delivers a strong umami taste, particularly when paired with glutamate. It was identified in 1957 by Akira Kuninaka, who found it in dried shiitake mushrooms. Like inosinate, guanylate is most potent when combined with glutamate, and this synergy is a fundamental principle in Japanese cooking. Dried shiitake mushrooms are an especially concentrated source, making them a common ingredient in vegetarian dashi stock.

Sources of Guanylate:

Mushrooms: Dried shiitake, porcini, and morel mushrooms are the most significant sources of guanylate.
Other Plants: Lesser amounts can be found in certain fermented products.

The Synergistic Effect of Umami

The most important aspect of umami is the powerful synergistic effect that occurs when glutamate is combined with either inosinate or guanylate. This phenomenon was first described by Kuninaka, who noted that the perceived umami intensity is dramatically amplified when a ribonucleotide is present alongside glutamate. This principle explains why many classic flavor combinations work so well, such as:

Dashi Stock: Kombu (rich in glutamate) and bonito flakes (rich in inosinate) are combined to create a stock with a deep, complex umami flavor.
Western Cuisine: The classic combination of meat (inosinate) and tomatoes (glutamate) in a sauce creates a savory depth far beyond the sum of its parts.
Miso Soup: The glutamate from the miso paste is enhanced by the inosinate from the dashi stock, resulting in a rich, satisfying flavor.

Comparison of the Three Types of Umami


Feature	Glutamate (MSG)	Inosinate (IMP)	Guanylate (GMP)
Primary Source	Plant and animal foods (e.g., tomatoes, Parmesan, seaweed)	Animal foods (e.g., bonito flakes, meat, fish)	Plant foods (e.g., dried shiitake mushrooms)
Chemical Type	Amino Acid	Nucleotide	Nucleotide
Effect Alone	Provides umami taste; considered the foundational umami flavor.	Weak umami taste on its own.	Weak umami taste on its own.
Synergistic Effect	Combines with inosinate and guanylate to exponentially enhance umami.	Greatly amplifies glutamate's umami flavor.	Greatly amplifies glutamate's umami flavor.
Best Paired With	Inosinate or guanylate-rich ingredients	Glutamate-rich ingredients	Glutamate-rich ingredients

Conclusion

The three types of umami—glutamate, inosinate, and guanylate—are the key to the savory depth that makes food so enjoyable. Glutamate serves as the primary umami compound, with inosinate and guanylate acting as powerful enhancers through a remarkable synergistic effect. By intentionally combining these umami-rich ingredients, both home cooks and professional chefs can unlock new dimensions of flavor and create more delicious, satisfying dishes. Next time you enjoy a savory meal, take a moment to consider how these three compounds might be working together on your palate.

For more in-depth scientific information on the umami taste mechanism and its history, the National Institutes of Health (NIH) website offers a comprehensive article.

Frequently Asked Questions

Umami is the fifth basic taste, characterized by a savory or meaty flavor. It is important because it signals the presence of protein, a vital nutrient, and enhances the overall palatability and deliciousness of food.

MSG is the sodium salt of glutamate, one of the three primary umami compounds. Therefore, MSG is a specific ingredient that delivers the umami taste, but it is not the taste itself. Other umami compounds exist naturally in foods.

You can add more umami by using ingredients naturally rich in the three umami types. Combine glutamate-rich ingredients (like tomatoes, soy sauce, or seaweed) with inosinate (meat, fish) or guanylate (mushrooms) to maximize the synergistic effect.

The synergistic effect is the phenomenon where combining glutamate with inosinate or guanylate produces a much more intense umami flavor than the sum of their individual tastes. This is why certain food pairings, like a mushroom-tomato sauce, taste so deeply savory.

Glutamate is found in many foods, both plant and animal-based. Inosinate is derived primarily from animal sources like meat and fish. Guanylate is most concentrated in plant sources, especially dried mushrooms.

Yes, fermentation significantly increases umami. During the fermentation process, enzymes break down proteins into free amino acids, including glutamate, which intensifies the savory flavor. This is why fermented products like soy sauce, miso, and kimchi are so rich in umami.

Yes, research has shown that mother's milk contains a high concentration of glutamate. This suggests that the taste for umami is established from the very beginning of life, linking it to the satisfaction of consuming protein.