Umami Database Umami Database

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Description Food group
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Description Food group Footnote
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${ searchResults.length }Hits

Search by keywords

  • ${ searchKeyword }
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Choose food groups

  • Food group ${ group }
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About Umami Data base

Have you ever wondered how much umami is in certain foods? The Umami Database will be one of the sources to find the answer.

Amino acids in foods have two types. The first type is amino acids that are joined to build proteins. The other type is free amino acids which are dispersed. While protein has no taste, free amino acids have a taste. Free glutamate is one of the representative umami taste substances.

In the Umami Data Base, there is the score of free glutamate and other free amino acids which impart their taste to foods.In addition, there are inosinate and guanylate scores which increase umami with their synergistic effect.

Please view the contents on our website: What is Umami? → Umami Basics → Umami and aging/fermentation → Connection between protein and free amino acids.

For amino acids which build protein, please refer to the Standard Tables of Food Composition in Japan (compilation of Ministry of Education, Culture, Sports, Science and Technology).

Sources Scores from public academic papers
Scores analyzed by a research laboratory upon the request of the Umami Information Center
The number of items in the database About 600 items are listed in the Umami Database.
How to use the Umami Database The Umami database is free of charge.

How to use the umami scores in the Umami Data base

Units of Measurement

Throughout the content, scores are listed as weights measured as mg (milligram(s), 1/1000 gram) in 100 g of an edible portion of each food.

Expressions of scores

A blank column means no data in the source.
0 (zero) means not detected in the analysis.


The scores of 20 free amino acids and 2 nucleotides are listed in the database.
Amino acids and nucleotides are shown using the abbreviations below.

  • Amino acids

    • Taste
      Glutamate Glutamate Aspartate Aspartate
    • Sweet
      Threonine Threonine Serine Serine
      Asparagine Asparagine Glutamine Glutamine
      Proline Proline Glycine Glycine
      Alanine Alanine
    • Bitter
      Valine Valine Cysteine Cysteine
      Methionine Methionine Glutamine Glutamine
      Isoleucine Isoleucine Leucine Leucine
      Tyrosine Tyrosine Phenylalanine Phenylalanine
       Tryptophan Tryptophan Lysine Lysine
      Histidine Histidine Arginine Arginine
  • Nucleotides

    Inosinate Inosinate
    Guanylate Guanylate

Listed data

Food group Description
1 Grains Barley, Buckwheat, Rice and so on
2 Potatoes and starches Potato, Sweet Potato, Yam and so on
3 Sugar and sweets Honey
4 Beans Soybean, Soy milk and so on
5 Seeds Chestnut, Gingkonut, Sesame seeds
6 Vegetables Asparagus, Avocado, Brocolli, Cabbage, Garlic, Pumpkin, Tomato, Turnip and so on
7 Fruits Apples, Banana, Dried persimon, Grapes, Watermelon, Yuzu and so on
8 Mushrooms Shiitake Mushrooms (fresh and dried) , Porcini, Truffle and so on
9 Algaes Kombu, Nori, Wakame and so on
10 Fish and shellfish Crab, Ikura, Fugu, Octopus, Salted Squid, Sardin, Shrimp and so on
11 Meat Beaf, Chicken, Cured Ham, Pork and so on
12 Eggs Egg of Silkie Fowl, Hen’s Egg and so on
13 Dairy Breast Milk, Cow’s Milk, Cheddar Cheese and so on
14 Oil and Fat Olive Oil
15 Pastry No data
16 Beverages Green Tea, Japanese Sake, Wine and so on
17 Seasonings and Spices Bouillon, Fish Sauce, Soy Sauce, Miso and so on
18 Processed Food Salted olieve