Glutamate flavoring
Glutamate Flavoring
Glutamate flavoring (pronunciation: /ɡlo͞oˈtəmāt/), also known as monosodium glutamate (MSG), is a popular flavor enhancer used in various cuisines worldwide. It is derived from the amino acid glutamic acid, and is known for its unique umami taste.
Etymology
The term "glutamate" is derived from the Latin word 'glutamen', which means 'glue'. This is in reference to the sticky nature of glutamic acid in its pure form. The term "flavoring" comes from the Old French 'flavor', meaning 'smell, odor'.
Usage
Glutamate flavoring is commonly used in the food industry to enhance the savory taste of foods. It is often found in processed foods such as instant noodles, canned vegetables, soups, and processed meats. It is also used in restaurants, particularly in Asian cuisine, to enhance the flavor of dishes.
Health Effects
While glutamate flavoring is generally recognized as safe by the Food and Drug Administration (FDA), some people may have a sensitivity to it, leading to symptoms such as headaches, flushing, and sweating. However, scientific studies have not found a definitive link between MSG and these symptoms.
Related Terms
- Umami: A basic taste, alongside sweet, sour, bitter, and salty. Glutamate flavoring is known for providing this taste.
- Amino Acid: Glutamate is a type of amino acid. Amino acids are the building blocks of proteins.
- Glutamic Acid: The amino acid from which glutamate flavoring is derived.
- Monosodium Glutamate: The formal name for glutamate flavoring.
External links
- Medical encyclopedia article on Glutamate flavoring
- Wikipedia's article - Glutamate flavoring
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