Why is umami seasoning delicious? The secret of the golden ratio [Basic Knowledge]

Ajinomoto, Haimi, and Inobiban: What is the golden ratio that creates the difference in flavor?

Did you know that there are three representative types of umami components? The three major umami components are monosodium glutamate, which is the umami of kombu, disodium inosinate, which is the umami of bonito, and monosodium guanylate, which is the umami of shiitake mushrooms. The latter two are also referred to as sodium ribonucleotides. Why do umami seasonings taste so good? The representative umami seasonings, such as Ajinomoto, Haimee, and I-no-Ichi-Ban, are based on monosodium glutamate and contain a few percent of disodium inosinate and monosodium guanylate. By combining multiple umami components, they create a synergistic effect that enhances the perception of umami, achieving a golden ratio. I see, the taste changes with the blending ratio! Haimee and I-no-Ichi-Ban have a higher ratio of disodium inosinate and monosodium guanylate compared to Ajinomoto, resulting in a more refined flavor. We also handle umami seasonings at Torii. Please feel free to consult with us.

Food/beverage functional materialsseasoning