Editing Monosodium glutamate (section)

==History==
[[Glutamic acid]] was discovered and identified in 1866 by the German chemist [[Karl Heinrich Ritthausen]], who treated wheat [[gluten]] (for which it was named) with [[sulfuric acid]].<ref>{{cite book |author= [[R. H. A. Plimmer|Plimmer, R.H.A.]] |editor1=R.H.A. Plimmer |editor2=F.G. Hopkins |title= The Chemical Constitution of the Protein |url= https://books.google.com/books?id=7JM8AAAAIAAJ&pg=PA114 |access-date= 3 June 2012 |edition= 2nd |series= Monographs on biochemistry |volume= Part I. Analysis |orig-date= 1908 |year= 1912 |publisher= Longmans, Green and Co. |location= London|page= 114}}</ref> [[Kikunae Ikeda]] of [[Tokyo Imperial University]] isolated glutamic acid as a taste substance in 1908 from the seaweed ''[[Laminaria japonica]]'' (''[[kombu]]'') by aqueous extraction and crystallization, calling its taste ''[[umami]]'' ("delicious taste").<ref name="Lindemann02">{{cite journal|author=Lindemann, Bernd |author2=Ogiwara Yoko |author3=Ninomiya, Yuzo |title=The discovery of umami|journal=Chem Senses |volume=27 |issue=9 |pages=843–44 |date=November 2002 |pmid=12438211 |doi=10.1093/chemse/27.9.843|doi-access=free }}</ref><ref>{{cite web|url=https://www.theguardian.com/lifeandstyle/2005/jul/10/foodanddrink.features3|title=If MSG is so bad for you, why doesn't everyone in Asia have a headache?|first=Alex|last=Renton|date=10 July 2005|website=The Guardian}}</ref> Ikeda noticed that ''[[dashi]]'', the Japanese broth of ''[[katsuobushi]]'' and ''kombu'', had a unique taste not yet scientifically described (not sweet, salty, sour, or bitter).<ref name="Lindemann02" /> To determine which glutamate could result in the taste of ''umami'', he studied the taste properties of numerous glutamate salts such as calcium, potassium, ammonium, and magnesium glutamate. Of these salts, monosodium glutamate was the most soluble and palatable, as well as the easiest to crystallize.<ref>{{Cite web|title=Kikunae Ikeda|url=https://www.umamiinfo.com/|access-date=8 February 2022|website=Umami Information Center|language=en}}</ref> Ikeda called his product "monosodium glutamate" and submitted a [[patent]] to produce MSG;<ref name="IkedaPatent">Ikeda K (1908). "A production method of seasoning mainly consists of salt of L-glutamic acid". ''Japanese Patent'' 14804.</ref> the Suzuki brothers began commercial production of MSG in 1909 using the term [[Ajinomoto]] ("essence of taste").<ref name="Sano09">{{cite journal |author=Sano, Chiaki|title=History of glutamate production|journal=The American Journal of Clinical Nutrition|volume=90 |issue=3 |pages=728S–32S|date=September 2009 |pmid=19640955 |doi=10.3945/ajcn.2009.27462F |doi-access=free }}</ref><ref name="Yamaguchi98">{{cite journal |author=Yamaguchi, Shizuko |author2=Ninomiya, Kumiko |title=What is umami?|journal=Food Reviews International |volume=14|issue=2 & 3 |pages=123–38 |year=1998 |doi=10.1080/87559129809541155}}</ref><ref name="Kurihara09">{{cite journal |author=Kurihara K|title=Glutamate: from discovery as a food flavor to role as a basic taste (umami)?|journal=[[The American Journal of Clinical Nutrition]]|volume=90 |issue=3 |pages=719S–22S|date=September 2009 |pmid=19640953 |doi=10.3945/ajcn.2009.27462D |doi-access=free }}</ref>