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Glutamic acid - Wikipedia, the free encyclopedia (639 words) |
 | Glutamic acid or glutamate (the anionic form of glutamic acid) is one of the 20 most common natural amino acids. |
| Microinjection of glutamate into neurons produces spontaneous depolarisations around one second apart, and this firing pattern is similar to what is known as paroxysmal depolarising shift in epileptic attacks. |
| The sodium salt of glutamic acid, monosodium glutamate (MSG) is responsible for one of the five basic tastes of the human sense of taste (umami), and MSG is extensively used as a food additive. |
| The Discovery of Umami (257 words) |
| Glutamate is an amino acid, and is a building block of protein. |
| To be used as seasoning, glutamate had to have some of the same physical characteristics which are found, for example, in sugar and salt: it had to be easily soluble in water but neither absorb humidity nor solidify. |
| Because monosodium glutamate has no smell or specific texture of its own, it can be used in many different dishes where it naturally enhances the original flavor of the food. |
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