100 Years of Taste 1908 - 2008
One hundred years ago, Professor Kikunae Ikeda of Tokyo Imperial University discovered that glutamate was the key to the taste of the Japanese stock dashi. He named this taste umami.
Thank you for your interest in glutamate.
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Sauces and seasoning (including glutamate-rich gravies and seasoning mixes) can increase an older person's food intake
Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5'-nucleotides
Scientific review dismisses link between glutamate and asthma, headaches and Chinese Restaurant Syndrome