Inosinic acid, also known as inosine monophosphate (IMP), is a nucleotide derivative that serves as a key umami flavor enhancer in food science. It occurs naturally in meat, fish, and mushrooms and is commercially produced via fermentation. IMP synergizes with glutamic acid to intensify savory taste perception. Chemically, it consists of hypoxanthine attached to ribose-5-phosphate. It is stable under acidic conditions typical in food processing and is used as the disodium salt (E631) in snacks and processed foods. Its role in purine metabolism links it to cellular energy transfer via ATP pathways.