Review Article
Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor
Table 2
Essential components for crab meat taste [
11].
| Component | Concentration (mg/100 mL) | Role of component |
| Glycine | 600 | Characterization of taste of crab meat | Alanine | 200 | Arginine | 600 |
| Glutamate | 30 | Addition of umami | 5′-Inosinate | 20 |
| NaCl | 500 | Enhancement of tastes of amino acids and umami substances |
| K2HPO4 | 400 | |
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