4 ms·
In the sense that they contribute to umami taste, yes. But most commonly the nucleotides inosinate (from meat and fish) and guanylate (from dried mushrooms) are
by jsbg 2y ago
In the sense that they contribute to umami taste, yes. But most commonly the nucleotides inosinate (from meat and fish) and guanylate (from dried mushrooms) are the other molecules that provide umami flavors.
- facile3232 2y agoAlso MSG, obviously.
- sophacles 2y agoThe G in MSG is glutamate, so not an "also"... as its been covered by OP.
- deleted 2y ago[deleted]
- facile3232 2y agoAh, I found the phrasing quite confusing.
- dekhn 2y agoI'm pretty sure the MSG disassociates into the sodium ion and the glutamate, since it's soluble in water. I only use the term MSG to refer to the additive when it's in the salt form in a dry jar. Side note: it's really funny if you think about it, umami is basically just the taste of amino acids and nucleic acids, which presumably makes sense since the body uses them so much (beyond just making protein and DNA/RNA).