Taste Thresholds for Umami

Appears in
Umami: Unlocking the Secrets of the Fifth Taste
Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

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Table 2 shows the taste thresholds as a percentage by weight for substances that impart an umami taste in pure water. The given values are subject to a considerable degree of uncertainty.

Table 2: Taste Thresholds for Umami

MSG 0.03%
IMP 0.012%
GMP 0.0035%
MSG+IMP 0.0001%
MSG+GMP 0.00003%

MSG = monosodium glutamate; IMP = inosine-5’-monophosphate;

GMP = guanosine-5’-monophosphate.

Source: Maga, J. A. Flavor potentiators. Crit. Rev. Food Sci. Nutr. 18, 231–312, 1983.