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How did seaweed lead to the discovery of monosodium glutamate as a flavor enhancer?
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In 1908, Japanese chemist Ikeda Kikunae identified the savory flavor enhancer monosodium glutamate (MSG) while studying soup stocks made with seaweed.1
Ikeda observed that the seaweed-based broth possessed a distinct, savory taste that differed from the four basic tastes of sweet, sour, salty, and bitter. He isolated the source of this flavor as glutamic acid, an amino acid, and named the sensation umami. Following this discovery, Ikeda developed a method for the commercial production of MSG, which is now widely used in food processing to intensify the natural flavors of meats, vegetables, and broths. While initially derived from seaweed, modern production typically utilizes a fermentation process involving starch or molasses.21