Umami is the taste of a kind of food, which mainly comes from amino acids, peptides, protein, nucleic acids and other compounds. These compounds are rare in food, but they are the main components that produce umami flavor.

Here are some commonly used umami substances:

1. sodium glutamate: sodium glutamate is the main component of monosodium glutamate and one of the most common flavoring agents. It has a strong flavor and is widely used in various foods, such as meat products, seafood, soups and condiments.

2. Nucleotide: Nucleotide is a constituent unit of nucleic acid and also has a strong taste. Inosine monophosphate (IMP) and guanosine monophosphate (GMP) are the most common nucleotides, which are widely found in meat, seafood, beans and other foods.

3. Inosine sodium: Inosine sodium is a compound with umami taste, which can enhance umami taste when combined with sodium glutamate. It is widely used in various foods, such as meat products, seafood, canned food and so on.

4. Guanosine sodium: Guanosine sodium and inosine sodium have the same flavor and are often used together with sodium glutamate to enhance the flavor effect. Mainly used in various soups and condiments.

5. Yeast extract: Yeast extract is the product of yeast cells and has a strong flavor. Widely used in various foods, such as meat products, bread, barbecue sauce and so on.

6. Hydrolyzed animal protein: Hydrolyzed animal protein is the product of animal protein hydrolysis and has a strong flavor. It is widely used in various foods, such as meat products, canned food, condiments and so on.

7. Hydrolyzed vegetable protein: Hydrolyzed vegetable protein is the product of hydrolysis of vegetable protein and has a strong flavor. It is widely used in various condiments and foods, such as soy sauce and sauce.

Generally speaking, umami is an attractive taste, and many foods enhance their flavor by adding umami agents.