Glutamate flavoring is the generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). These compounds provide an umami (savory) taste to food.
Glutamic acid and glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese. They can also be found in hydrolyzed proteins such as yeast extract. The sodium salt of glutamic acid, monosodium glutamate (MSG), is manufactured on a large scale and widely used in the food industry.
Although they occur naturally in many foods, glutamic acid and other amino acid flavor contributions were not scientifically identified until early in the twentieth century. In 1866, the German chemist Karl Heinrich Ritthausen discovered and identified the compound. In 1907, Japanese researcher Kikunae Ikeda of the Tokyo Imperial University identified brown crystals left behind after the evaporation of a large amount of kombu broth as glutamic acid. These crystals, when tasted, reproduced the ineffable but undeniable flavor detected in many foods, especially seaweed. Professor Ikeda coined the term umami for this flavor. He then patented a method of mass-producing the crystalline salt of glutamic acid known as monosodium glutamate.[1][2]
Further research into the compound has found that only the L-glutamate enantiomer has flavor-enhancing properties.[3] Manufactured monosodium glutamate consists to over 99.6% of the naturally predominant L-glutamate form, which is a higher proportion of L-glutamate than can be found in the free glutamate ions of fermented naturally occurring foods. Fermented products such as soy sauce, steak sauce, and Worcestershire sauce have levels of glutamate similar to those in foods with added monosodium glutamate. However, 5% or more of the glutamate may be the D-enantiomer. Nonfermented naturally occurring foods have lower relative levels of D-glutamate than fermented products do.[3]
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