Umami: Either as Little or as Much as You Like

A representative selection of raw ingredients and processed food products that contain umami taste substances, ranging from very small quantities (on the left) to an abundance (on the right). The products on the top have basal umami (from glutamate, MSG), while those on the bottom have synergistic umami (from the nucleotides IMP, GMP, and AMP). Note that the horizontal axes are not linear and the position of a given product on the axis does not correspond to its absolute content of umami substances. Instead, the individual products on each axis are placed in the correct relationship to each other. (See also the tables at the back of the book.)