the library

Shiitake

Savory & ferment· savory bridge

6 of 63 compounds on file carry a paper the library can cite.

• L-aspartic acidtasteacidreads as sour (PubChem)Measured in 9 of 338 ingredients.cite

  0.56 ± 0.01 mg/g in fresh shiitake, the smaller of the two umami amino acids — and the one drying moves hardest in both directions, reaching 1.57 mg/g under freeze-drying and falling to 0.10 mg/g under hot-air and natural drying — Zhang et al. 2021, Foods (Table 3, Umami Taste Amino Acids block, row 'Asp', column 'F'; abbreviation expanded in the table's own footnote)
• Uridine 5'-monophosphatetastenitrogen compoundMeasured in 1 of 338 ingredients.cite

  produced a weak but significant reduction of the L-glutamate detection threshold and a slight but significant enhancement of umami intensity — real, and the weakest of the four nucleotides that did anything at all. — Tanaka et al. 2025, Chemical Senses (Abstract and results, on the pyrimidine 5'-ribonucleotides tested against monopotassium L-glutamate)Measurement only — the source text is licensed facts-only.
• adenosine monophosphatetastenitrogen compoundMeasured in 2 of 338 ingredients.cite

  a purine 5'-ribonucleotide that significantly decreased the L-glutamate detection threshold and enhanced umami intensity, but ranked BELOW both GMP and IMP in the reported order of effect. So the most abundant nucleotide in fresh shiitake is the weakest of the three effective purines. — Tanaka et al. 2025, Chemical Senses (Abstract and results, on the effects of the five 5'-ribonucleotides tested against monopotassium L-glutamate)Measurement only — the source text is licensed facts-only.
• Cytidine 5'-monophosphatetastenitrogen compoundMeasured in 1 of 338 ingredients.cite

  did NOT modify the L-glutamate detection threshold and did not change umami intensity — the one nucleotide of the five tested with no measurable synergistic effect. It is nonetheless the second most abundant nucleotide in fresh shiitake and the one that accumulates most on drying, so a large part of this mushroom's nucleotide mass does nothing for its umami. — Tanaka et al. 2025, Chemical Senses (Abstract and results, on the pyrimidine 5'-ribonucleotides tested against monopotassium L-glutamate)Measurement only — the source text is licensed facts-only.
• L-glutamic acidtasteacidreads as umami sour taste (PubChem)Measured in 7 of 338 ingredients.cite

  the umami taste of L-glutamate is synergistically amplified by purine 5'-ribonucleotides: IMP, GMP and AMP significantly decreased the L-glutamate detection threshold and enhanced umami intensity, UMP produced a weak but significant threshold reduction and slight enhancement, and CMP modified neither, with the rank order of effect reported as GMP ≧ IMP > AMP > UMP. Measured on pure compounds in solution, not in mushroom. — Tanaka et al. 2025, Chemical Senses (Abstract and results, on the effect of five 5'-ribonucleotides on monopotassium L-glutamate detection threshold and rated umami intensity in trained Japanese participants)Measurement only — the source text is licensed facts-only.
• Guanosine 5'-monophosphatetastenitrogen compoundMeasured in 1 of 338 ingredients.cite

  the strongest of the five in both measures, heading the reported rank order GMP ≧ IMP > AMP > UMP for decreasing the L-glutamate detection threshold and enhancing umami intensity. It is also the scarcest nucleotide in fresh shiitake, which is the whole reason this pairing works on so little material. — Tanaka et al. 2025, Chemical Senses (Abstract and results, on the rank order of synergistic effect among the five 5'-ribonucleotides tested)Measurement only — the source text is licensed facts-only.