The abbreviation for inosine monophosphate — a nucleotide that contributes the savoury, umami taste to foods such as meat, fish, and mushrooms. It works synergistically with glutamate, multiplying the savoury impact far beyond what either delivers alone. The food industry uses IMP and related nucleotides as flavour enhancers in stocks, seasonings, and processed meats. Naturally present in foods rich in ATP breakdown products, it is one reason aged meats and dried mushrooms taste so deeply savoury. Its synergy with glutamate is the classic example of flavour potentiation in food science.