Monosodium GlutamateMonosodium glutamate, often referred to as MSG, is a common flavor-enhancing additive in contemporary foods. The Japanese were the first to discover the compound’s unique flavorful property in 19081, but it did not reach American consumers until the middle of the 20th century, when the white powder was added en masse to (American) Chinese food. It is now ubiquitous in highly-processed cuisine, like ramen noodles, soup, and fast food.

One can isolate the chemical MSG from the fermentation of starches, molasses, sugar cane, or sugar beets. In solution, the Na+ ion will freely dissociate from the terminal carbonyl, rendering the functional substance glutamate. Glutamate is a non-essential amino acid, meaning that most humans need not obtain the compound exogenously; they can produce it themselves. As an amino acid, glutamate occurs naturally in protein-rich foods such as meats and dairy products, especially Parmesan cheese.2 Moreover, although it is not an additive, glutamate is a common component of soy sauce and Worcestershire sauce, arising from the fermentation processes used in their production. Although food producers are required to specifically indicate if monosodium glutamate is an ingredient, free glutamate may also appear under the less-assuming titles of “hydrolyzed soy protein” and “autolyzed yeast.”
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