The food flavor enhancer monosodium glutamate is believed by
some scientists to promote a unique taste sensation known as umami. Umami comes
from glutamate, which is in numerous food such as meat, fish, vegetables and
dairy products. Umami is commonly used as a flavor enhancer in several
cuisines.
Monosodium glutamate (MSG) elicits a unique taste sensation termed as umami that is different from the rudimentary tastes such as bitter, salty, sour and sweet. It enhances the complexity of flavors of meat, poultry, seafood, and vegetablesMSG is the sodium salt of the non-essential amino acid L-glutamic acid and is the most abundant form of amino acid that can be found in nature. It exists as both free glutamate and is bound with other proteins and peptides.
However, when MSG is overused physical reactions will occur such as burning sensations, tightness or pressure on the face and a tingling sensation.
