Table 1. Umami compounds in meat and plant foods

Species	Sample type	Analytical tools	Identified chemical	Reference
Cattle	Stir-fried beef	Ultrafiltration, high performance liquid chromatography (HPLC), and LC-Q-TOF-MS	Peptides	Huang et al., 2019
	Minced beef hydrolysate	Size exclusion chromatography, ultra HPLC	Unrecognizable	Fu et al., 2018
	Sausage	HPLC	Unrecognizable	Kessler et al., 2019
Pig	Pork muscle extract	Principal component analysis		Sasaki et al., 2005
	Dry cured ham	RP-HPLC and MALDI-TOF/TOF MS/MS	Modified amino acids having umami taste1. G-25-J3-r1 (Cys-Cys-Asn-Lys-Ser-Val)2. G-25-P4-r1 (Ala-His-Ser-Val-Arg-Phe-Tyr)	Dang et al., 2015
	Pork longissimus and biceps femoris muscles	Amino acid auto analyzer, HPLC, spectrophotometric assay	During the cooking process, the muscle released Glu, total free amino acids and IMP	Sasaki et al., 2007
Chicken	Chicken enzymatic hydrolysate	LC-Q-TOF-MS	A total of eight flavor peptides were identified, including four specific peptides	Kong et al., 2017
Fish	Sturgeon fish meat	Ultrafiltration, gel filtration chromatography, UPLC-QTOF-MS/MS	Peptides	Wang et al., 2023
Vegetables	Tomato	Capillary electrophoresis, GC−MS	L-Glu, ribonucleotide	Oruna-Concha et al., 2007
	Potato	High-performance anion-exchange chromatography (HPAEC), HPLC	MSG, Asp, nucleotides	Morris et al., 2007
	Peanut	Gel filtration chromatography (GFC), UPLC−MS/MS	Peptides	Zhang et al., 2019b

LC-Q-TOF-MS, liquid chromatography quadrupole time-of-flight mass spectrometry; UPLC-QTOF-MS/MS, ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry; GC-MS, gas chromatography-mass spectrometry; IMP, inosine-5-monophosphate; MSG, monosodium glutamate.