Discovery
Although they occur naturally in many foods, the flavor contributions made by glutamic acid and other amino acids were only scientifically identified early in the twentieth century. The substance was discovered and identified in the year 1866, by the German chemist Karl Heinrich Leopold Ritthausen. In 1907 Japanese researcher Kikunae Ikeda of the Tokyo Imperial University identified brown crystals left behind after the evaporation of a large amount of kombu broth as glutamic acid. These crystals, when tasted, reproduced the ineffable but undeniable flavor he detected in many foods, most especially in seaweed. Professor Ikeda termed this flavor umami. He then patented a method of mass-producing a crystalline salt of glutamic acid, monosodium glutamate.
Read more about this topic: Glutamic Acid (flavor)
Famous quotes containing the word discovery:
“We are all humiliated by the sudden discovery of a fact which has existed very comfortably and perhaps been staring at us in private while we have been making up our world entirely without it.”
—George Eliot [Mary Ann (or Marian)
“The discovery of the North Pole is one of those realities which could not be avoided. It is the wages which human perseverance pays itself when it thinks that something is taking too long. The world needed a discoverer of the North Pole, and in all areas of social activity, merit was less important here than opportunity.”
—Karl Kraus (1874–1936)
“As the mother of a son, I do not accept that alienation from me is necessary for his discovery of himself. As a woman, I will not cooperate in demeaning womanly things so that he can be proud to be a man. I like to think the women in my son’s future are counting on me.”
—Letty Cottin Pogrebin (20th century)