Many Substances Interact Synergistically With Umami

Umami is also ascribed to succinic acid, which is found in both shellfish and sake. The same is true of the amino acid theanine, which is the main ingredient in the taste substances found in tea leaves, where it accounts for half of the free amino acid content. Fermented tea like kombucha will have even more umami taste,. There is also a series of small peptides, which are said to draw out or enhance the umami taste.