Editing Umami (section)

== Foods rich in umami components ==
[[File:Dried anchovies.jpg|thumb|[[Anchovies]] are rich in umami.]]

Many foods are rich in the amino acids and nucleotides imparting umami. Naturally occurring glutamate can be found in meats and vegetables. [[Inosine]] ([[Inosine monophosphate|IMP]]) comes primarily from meats and [[guanosine]] ([[Guanosine monophosphate|GMP]]) from vegetables. Mushrooms, especially dried [[shiitake]], are rich sources of umami flavor from guanylate. Smoked or fermented fish are high in inosinate, and [[shellfish]] in [[Adenosine monophosphate|adenylate]].<ref name = "Mouritsen_2014" />{{rp|11, 52, 110}}<ref>{{cite web|url=http://www.popsci.com/hidden-secrets-umami|title=Put the science of umami to work for you | author = Adams P |website=[[Popular Science]] |date=24 November 2015|access-date=11 December 2015}}</ref> Protein in food is tasteless, however processes such as fermentation, curing, or heat treatment release glutamate and other amino acids.<ref name=hartley/> 

Generally, umami taste is common to foods that contain high levels of [[glutamic acid|L-glutamate]], [[inosine monophosphate|IMP]] and [[guanosine monophosphate|GMP]], most notably in [[fish]], [[shellfish]], [[Curing (food preservation)|cured meats]], [[meat extract]]s, [[Edible mushroom|mushrooms]], [[vegetable]]s (e.g., ripe [[tomato]]es, [[Chinese cabbage]], [[spinach]], [[celery]], etc.), [[green tea]], [[hydrolyzed vegetable protein]], and fermented and aged products involving bacterial or yeast cultures, such as [[cheese]]s, [[shrimp paste]]s, [[fish sauce]], [[soy sauce]], [[natto]], [[nutritional yeast]], and [[yeast extract]]s such as [[Vegemite]] and [[Marmite]].<ref name="Fleming_2013"/><ref>{{cite journal | vauthors = Hajeb P, Jinap S | title = Umami taste components and their sources in Asian foods | journal = Critical Reviews in Food Science and Nutrition | volume = 55 | issue = 6 | pages = 778–91 | year = 2015 | pmid = 24915349 | doi = 10.1080/10408398.2012.678422 | s2cid = 205690996 | url = http://psasir.upm.edu.my/id/eprint/46789/1/Umami%20taste%20components%20and%20their%20sources%20in%20Asian%20foods.pdf}}</ref>

Studies have shown that the amino acids in [[breast milk]] are often the first encounter humans have with umami. Glutamic acid makes up half of the free amino acids in breast milk.<ref name="Agostoni_2000">{{cite journal | vauthors = Agostoni C, Carratù B, Boniglia C, Riva E, Sanzini E | title = Free amino acid content in standard infant formulas: comparison with human milk | journal = Journal of the American College of Nutrition | volume = 19 | issue = 4 | pages = 434–8 | date = August 2000 | pmid = 10963461 | doi = 10.1080/07315724.2000.10718943 | s2cid = 3141583}}</ref><ref name="Fleming_2013" /><ref name = "Mouritsen_2014" />