monosodium L-glutamate
Also known as L-Glutamic acid, monosodium salt, E621, sodium (2S)-2-ammoniopentanedioate, L(+) Sodium glutamate, Monosodioglutammato, Glutamate monosodium salt, Glutamic acid, monosodium salt, Glutamate Sodium
chemical compound, flavor enhancer
AI overview
Monosodium L-glutamate (MSG) is a chemical compound made from glutamic acid and sodium that is widely used as a flavor enhancer in food and cooking. It matters because it's a common food additive that amplifies savory tastes, though it remains a topic of discussion regarding its safety and effects on consumers.
AI-generated from the Wikipedia summary — may contain errors.
Chemical data
- Formula
- C5H8NNaO4
- Molecular weight
- 169.11 g/mol
- IUPAC name
- sodium (2S)-2-amino-5-hydroxy-5-oxopentanoate
- SMILES
- C(CC(=O)O)[C@@H](C(=O)[O-])N.[Na+]
- InChIKey
- LPUQAYUQRXPFSQ-DFWYDOINSA-M
- Polar surface area
- 103 Ų
- H-bond donors
- 2
- H-bond acceptors
- 5
- Formal charge
- 0
via PubChem
Research
2,006 papersArticle
Monosodium glutamate (MSG), also known as sodium glutamate, is a sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer with a savory taste that intensifies the umami flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.
MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who tried to isolate and duplicate the savory taste of kombu, an edible seaweed used as a broth (dashi) ingredient in Japanese cuisine. MSG balances, blends, and rounds the perception of other tastes. MSG, along with disodium ribonucleotides, is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc.