• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

Monosodium glutamate – do we have anything to fear?

Authors: Zdeňka Panovská and Vojtech Ilko
Keywords: additive, glutamic acid, salts of glutamic acid, umami

Glutamic acid was discovered in 1866 and its taste properties and those of its salts were described in 1907. Its salts soon began to be used as food flavourings as they are characterised by a unique taste different from sweet, salty, sour and bitter. Their flavour has been described by the Japanese word umami which can be translated as a pleasant savoury taste. Discussions about the inclusion of umami among the basic tastes were resolved at the end of the twentieth century when the receptors for its perception were discovered. Salts of glutamic acid are presently among the most widely-used additives, though their effects on human health are the subject of considerable discussion. This paper attempts to summarise the most common concerns and our current knowledge of this substance.

Download full article
Monosodium glutamate – do we have anything to fear?
Filename: 101_108_022015.pdf | Size: 1.2 MB | Downloads: 571
Originaly published in MASO INTERNATIONAL Volume 02/2015

Search site

Current Issue

Current issue

MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

Archive

Copyright © 2023 MASO-INTERNATIONAL.