MSG: Troublesome food additive or fantastic flavor enhancer?

  • Hi Alice
  • Published 2016

Abstract

Kudos to you both for looking to enhance your knowledge on this food additive. Monosodium glutamate (MSG) is a sodium salt derived from the amino acid, glutamic acid (also known as glutamate). It was discovered in 1908 by a Japanese professor named Kikunae Ikeda when he isolated the substance from seaweed broth and determined that it was behind the broth?s savory taste. Upon this discovery, it was patented and then commercially produced as a flavor enhancer. The most commonly used method of producing it today is by fermenting starch, sugar beets, sugar cane, or molasses. It?s now added to edibles such as Asian food, processed meats, and canned vegetables and soups.

Cite this paper

@inproceedings{Alice2016MSGTF, title={MSG: Troublesome food additive or fantastic flavor enhancer?}, author={Hi Alice}, year={2016} }