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Free Amino Acids and Nucleotides Umami Data
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About
Measurements detail the chemical components responsible for umami (savoriness) in food. This dataset captures scores for 20 free amino acids and 3 nucleotides that contribute to this flavour. Amino acids that are joined to build proteins are tasteless, but free amino acids dispersed throughout the food have a distinct taste. The scores focus on free glutamate, which is a representative umami taste substance. Additionally, the dataset includes scores for inosinate and guanylate, which are nucleotides known to increase the umami taste through their synergistic effect when combined with free glutamate. The scores are listed as weights, measured in milligrams per 100 g of the edible portion of the food item.
Columns
The dataset contains 10 of a potential 27 columns:
- name: The specific name of the food item (e.g., Green tea).
- region: Information indicating the item's geographical origin, if provided.
- group: The designated food category.
- inosinate: The quantity of inosinate measured in mg per 100g.
- guanylate: The quantity of guanylate measured in mg per 100g.
- adenylic: The quantity of adenylic acid measured in mg per 100g.
- glutamate: The quantity of glutamate measured in mg per 100g.
- aspartate: The quantity of aspartate measured in mg per 100g.
- threonine: The quantity of threonine measured in mg per 100g.
- serine: The quantity of serine measured in mg per 100g.
Distribution
The data is provided in a CSV file format (
umami_dataset.csv). The file size is 98.41 kB. There are 608 total recorded values. The dataset features 401 unique food names. The expected update frequency for this data is annually. Note that several key columns exhibit high levels of missingness: glutamate, aspartate, threonine, and serine are 100% missing. Nucleotide scores also show gaps, with inosinate 71% missing, guanylate 86% missing, and adenylic acid 97% missing.Usage
This data is ideal for research in food chemistry, allowing for the analysis of the chemical composition responsible for savoriness. It can be applied in studies focused on the synergistic effect between nucleotides (inosinate and guanylate) and free glutamate, which enhances the umami flavour. It is also useful for developing new recipes or investigating the optimal mixture of flavour components in food.
Coverage
The underlying measurements were sourced from public academic papers and research laboratories. This data was collected at the request of the Umami Information Center. Specific details regarding the data source are provided per item within the source field. Geographical origin data (region) is available for 75% of the items.
License
CC0: Public Domain.
Who Can Use It
Food scientists and researchers investigating flavour compounds and taste receptors. Chefs and culinary experts interested in maximising the depth of flavour in their preparations. Any individual conducting analysis related to the chemical makeup of free amino acids and nucleotides in edible substances.
Dataset Name Suggestions
- Umami Flavour Component Scores
- Free Amino Acids and Nucleotides Umami Data
- Global Umami Taste Measurements
- Food Savoriness Compound Analysis
Attributes
Original Data Source: Free Amino Acids and Nucleotides Umami Data
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