In a study designed to determine the levels of free glutamate and 5'-ribonucleotides in belecan (shrimp paste) and in a range of Malaysian dishes, the researchers found that dishes to which the condiment was added were rated more highly in a sensory evaluation.

Belecan is one of the most popular traditional condiments used in Malaysian cuisine. It has a salty taste and strong shrimp odour and is likely to influence palatability through aroma and flavour as well as through its free glutamate content.

Belecan is known as kapi in Thailand, ngapi in Burma, trasi in Indonesia and andaramang in the Philippines.

Scientists at the University of Reading have found that the pulp of tomatoes, which contains the seeds, has more umami taste than the flesh.

A team of researchers at the Scottish Crop Research Institute has discovered umami compounds in potatoes, according to research published in the Journal of Agricultural and Food Chemistry. In the research, a taste evaluation panel was set up to carry out flavour assessments and the potato varieties with the most umami compounds (particularly glutamate and 5'-nucleotides) were preferred by the panel. Dr Mark Taylor, who led the research, believes that this discovery will enable the creation of more delicious potato varieties and will help the researchers to monitor whether taste is affected during storage.