Nucleotide-based seasonings

Japanese: 核酸系調味料
Nucleotide-based seasonings
5' -ribonucleotides, especially disodium inosinate and disodium guanylate, produce umami flavor. They also exhibit a synergistic effect with monosodium glutamate.

Source: Asakura Publishing Nutrition and Biochemistry Dictionary Information

Japanese:
5′-リボヌクレオチド，特にイノシン酸とグアニル酸の二ナトリウムで，うま味を示す．グルタミン酸一ナトリウムとうま味の相乗効果を示す．

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