Showcase your wry chemical molecule attitude with any of these gifts featuring the monosodium glutamate chemical structure along with the following MSG saying: "Monosodium Glutamate Enhancing Taste For Over One Hundred Years". For the record, Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami". To verify that ionized glutamate was responsible for the umami taste, Professor Ikeda studied the taste properties of many glutamate salts -- i.e., calcium, potassium, ammonium, and magnesium glutamate. All salts elicited umami in addition to a certain metallic taste due to the other minerals. Among those salts, sodium glutamate was the most soluble and palatable, and crystallized easily. Hence, the term monosodium glutamate or MSG.
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