Natural occurrence

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Abstract
Umami substances, glutamic acid, and 5'‐ribonucleotides are widely distributed in natural foods. After the taste effects of these substances were discovered, numerous studies on the content of glutamic acid or 5'‐ribonucleotides in natural foods have been conducted. Since glutamic acid is one of the most abundant amino acids found in protein, free glutamic acid could be found naturally occurring in various foods (meat, fish, poultry, etc.). There are many components that make up the original taste of foods. Several reports showed that umami substances were indispensable taste components that impart the original taste of food in seafood, tomato, and cheese. The data on free amino acids (including glutamic acid in cheese, breast milk, meat, fish, shellfish, seaweed, broth prepared by hard clam, flakes of dried skipjack, and dried anchovy) which are commonly used in Japanese cuisine, vegetables, and fruits are presented. Some data on the content of 5'‐ribonucleotides in these foods are also presented.