Synergistic Effect

One of the most exciting aspects of the umami taste is the synergism that occurs when the different umami-imparting substances, glutamate and nucleotides, are combined together. In other words, the umami that is experienced is greater than the sum of the umami taste in the two separate substances. While the science behind why exactly the synergistic effect occurs is not yet fully understood, a glance at any cuisine around the world will show that the implications on the taste of a dish have been recognised and acted upon for hundreds, if not thousands, of years.