Label
All
0
Clear all filters

Taste Thresholds for Umami

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

By Ole Mouritsen and Klavs Styrbæk

Published 2014

  • About

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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title