Umami and Glutamate: Chemical, Biological, and Technological Aspects

This work addresses the discovery of the umami taste, the scientific evidence of its existence, and the chemical compounds responsible for this taste, especially monosodium glutamate (MSG), its role in amino acid metabolism, and its use as a food additive. It also discusses the association of MSG with diets, its influence on food acceptability, and the chemical, biological, and sensory aspects involved in this process. The book covers food safety and technological aspects of MSG, as well as the main regulatory bodies and scientific committees related to it. The work is the result of collaboration between academic and industry experts and is therefore supported by solid scientific references. Its content is aimed at undergraduate and graduate students, academics, and professionals working in the fields of health, food science and technology, nutrition, gastronomy, culinary arts, and regulation.