Unfair Image of MSG in the Eyes of Consumers
Food Marketing & Technology - India|April 2021
A serendipity discovery of monosodium glutamate (MSG) was led by a Japanese chemist, Kikunae Ikeda who found that dashi; a fish stock commonly used in Japanese cuisine, was high in a sodium salt of glutamic acid.
Divya Aggarwal

He was then able to detect a sensation of savory taste and he coined the term, umami which was also referred to provide meaty flavor. It is now widely recognized as the fifth taste which is often added to enhance the overall flavor of the food product. It is generally acknowledged with the E number 621.

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