The organoleptic properties of food are one of the characteristics that dene food quality and govern food selection. Between the food additives that are added to increase its taste and palatability, free l-glutamic acid, as its sodium salt monosodium glutamate (MSG), imparts an intrinsic taste of its own, termed umami, the fth taste. Umami means delicious in Japanese, and it is attributed to the sensory properties of MSG and some nucleotides, such as sodium 5′-inosinate (IMP) and sodium 5′-guanylate (GMP). MSG enhances the avor of certain foods such as meat, poultry, seafood, and vegetables.

Fil: Lista, Adriana Guillermina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina

Fil: Acebal, Carolina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina