More Resources on Glutamate - MSG

Watch and learn about the science of monosodium glutamate – and be able to separate fact from fiction about this popular flavor enhancer!

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Taste is central to our being, but this vital sense is only now becoming clear at the biological level. Scientists have identified the receptors that respond to the five basic stimuli of sweet, sour, bitter, salty and umami (savory), and are now exploring how the brain interprets them. Nature Outlook: Taste reports the latest findings from the front lines of flavor.

“Although the complexity of umami taste makes it difficult to both describe and recognize, we are unconsciously exposed to umami in everyday meals. What exactly is umami? What is the connection between umami and deliciousness What are the interactions of umami with our eating behaviors? The information here will help you understand the unique characteristics of umami and its potential benefits on taste and food consumption.”

This Fact Sheet, called “Monosodium Glutamate (MSG): From A to Umami,” includes quick facts about MSG safety and uses, and has been reviewed by the American Association of Nurse Practitioners.

“Few ingredients come with as much baggage as monosodium glutamate. More commonly known as MSG, the compound has had a bad reputation for nearly 50 years, so we felt it was time to clear its name.” In this infographic and video, Compound Interest (part of the American Chemical Society) debunks MSG myths and explains why the scientific consensus is that this flavor enhancer, known for its savory umami flavor, is perfectly safe for the vast majority of people.