Monosodium Glutamate (MSG)

Monosodium Glutamate (MSG)
Glutamic acid was isolated by Ritthausen.

In 1098 Ikeda found that MSG is the beneficial active component of the algae Lamniria japonica, used for a long time in Japan as a flavor improver of soup and similarly prepared soup.

The taste of MSG cannot be explained by a combination of sweet, salty, sour and bitter tastes.

It is, as the fifth quality, of an elementary nature. This assumption, which was made as early as 1908 by a Japanese researcher to explain the special taste called umami, was recently confirmed by the identification of a taste receptor for MSG.

Indeed MSG is one of the most important taste-bearing substances in meat and ripened for longer periods of time.

Reports by Japanese researchers that glutamyl peptides, e.g., Glu-Glu, also taste like MSG have not been confirmed.

The taste of MSG is intensified by certain nucleotides. Glutamate promotes sensory perception particularly of meat like aroma notes, and is frequently used as an additive in frozen, dehydrated or canned fish and meat products.

MSG is added in the concentration range of 0.2 – 0.8%.

The intake of larger amount of MSG by some hypersensitivity persons can trigger a “Chinese restaurant syndrome”, which is characterized by temporary disorders such as drowsiness, headache, and stomach ache and stiffening of joints. These disappear after a short time.
Monosodium Glutamate (MSG)