Glutamic acid and Monosodium glutamate

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Difference between Glutamic acid and Monosodium glutamate

Glutamic acid vs. Monosodium glutamate

Glutamic acid (symbol Glu or E) is an α-amino acid with formula. Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.

Adenosine monophosphate

Adenosine monophosphate (AMP), also known as 5'-adenylic acid, is a nucleotide.

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Ajinomoto

is a Japanese food and chemical corporation which produces seasonings, cooking oils, TV dinners, sweeteners, amino acids, and pharmaceuticals.

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Amino acid

Amino acids are organic compounds containing amine (-NH2) and carboxyl (-COOH) functional groups, along with a side chain (R group) specific to each amino acid.

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Cheese

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.

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Disodium glutamate

Disodium glutamate, abbreviated DSG, (Na2C5H7NO4) is a sodium salt of glutamic acid.

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Disodium inosinate

Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P.

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Food additive

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.

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Glutamate flavoring

Glutamate flavoring is a generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates).

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Gluten

Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains.

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Guanosine monophosphate

Guanosine monophosphate (GMP), also known as 5'-guanidylic acid or guanylic acid (conjugate base guanylate), is a nucleotide that is used as a monomer in RNA.

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Inosinic acid

Inosinic acid or inosine monophosphate (IMP) is a nucleoside monophosphate.

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Ion

An ion is an atom or molecule that has a non-zero net electrical charge (its total number of electrons is not equal to its total number of protons).

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Journal of Nutrition

The Journal of Nutrition is a peer-reviewed scientific journal published by the American Society for Nutrition.

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Karl Heinrich Ritthausen

Karl Heinrich Ritthausen (13 January 1826 – 16 October 1912) was a German biochemist who identified two amino acids and made other contributions to the science of plant proteins.

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Kikunae Ikeda

was a Japanese chemist and Tokyo Imperial University professor of Chemistry who, in 1908, uncovered the chemical basis of a taste he named umami.

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Kombu

Kombu (from konbu) is edible kelp from mostly the family Laminariaceae and is widely eaten in East Asia.

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Monopotassium glutamate

Monopotassium glutamate (MPG) is a compound with formula KC5H8NO4.

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Neurotransmitter

Neurotransmitters are endogenous chemicals that enable neurotransmission.

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Sulfuric acid

Sulfuric acid (alternative spelling sulphuric acid) is a mineral acid with molecular formula H2SO4.

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The American Journal of Clinical Nutrition

The American Journal of Clinical Nutrition is a monthly peer-reviewed biomedical journal in the field of clinical nutrition.

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The Guardian

The Guardian is a British daily newspaper.

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Tien Chu Ve-Tsin

Tien Chu Ve-Tsin Chemical Limited is a Chinese manufacturer of honey by-products, food chemicals and additives including Monosodium Glutamate or MSG.

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Umami

Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).

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University of Tokyo

, abbreviated as or UTokyo, is a public research university located in Bunkyo, Tokyo, Japan.

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