Glutamate in Food
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.
Contact IGIS
Thank you for your interest in glutamate.
To send us an e-mail please use the form below. You are welcome to ask a question or to send us a comment. Simply click "Submit" when you're done.
We look forward to hearing from you.
Your comment:
Scientific Developments
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