Monosodium glutamate

Monosodium glutamate

Names
IUPAC name Sodium 2-aminopentanedioate
Identifiers
CAS Number	142-47-2 Y
3D model (JSmol)	Interactive image
ChemSpider	76943 Y
ECHA InfoCard	100.005.035
EC Number	205-538-1
E number	E621 (flavour enhancer)
PubChem CID	23672308
UNII	C3C196L9FG Y
CompTox Dashboard (EPA)	DTXSID9020906
InChI InChI=1S/C5H9NO4.Na/c6-3(5(9)10)1-2-4(7)8;/h3H,1-2,6H2,(H,7,8)(H,9,10);/q;+1/p-1/t3-;/m0./s1 Y Key: LPUQAYUQRXPFSQ-DFWYDOINSA-M Y InChI=1/C5H9NO4.Na/c6-3(5(9)10)1-2-4(7)8;/h3H,1-2,6H2,(H,7,8)(H,9,10);/q;+1/p-1/t3-;/m0./s1 Key: LPUQAYUQRXPFSQ-SYBSRVMOBZ
SMILES [Na+].O=C([O-])[C@@H](N)CCC(=O)O
Properties
Chemical formula	C5H8NO4Na
Molar mass	169.111 g/mol (anhydrous), 187.127 g/mol (monohydrate)
Appearance	White crystalline powder
Density	322
Melting point	232 °C (450 °F; 505 K)
Solubility in water	740 g/L
Hazards
NFPA 704 (fire diamond)	0 0 0
Lethal dose or concentration (LD, LC):
LD50 (median dose)	16600 mg/kg (oral, rat)[1]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Y verify (what is YN ?) Infobox references

Monosodium glutamate (MSG), also known as sodium glutamate, is a sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form.^[2][3][4] MSG is used in cooking as a flavor enhancer with a savory taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.^[5][6]

MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who tried to isolate and duplicate the savory taste of kombu, an edible seaweed used as a broth (dashi) for Japanese cuisine. MSG balances, blends, and rounds the perception of other tastes.^[7][8] MSG, along with disodium ribonucleotides, is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc.

The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation.^[9] It is a popular misconception that MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome". Several blinded studies show no such effects when MSG is combined with food in normal concentrations, and are inconclusive when MSG is added to broth in large concentrations.^[9][10][11] The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.^[12]