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The main component of monosodium glutamate

The core component of monosodium glutamate is sodium glutamate (chemical formula: C₅H₈NO₄Na). It is a salt compound formed by the combination of glutamic acid (a non - essential amino acid naturally present in foods such as meat, mushrooms, and beans) and sodium ions.

Main effects

Enhancing umami and flavor: Sodium glutamate can specifically stimulate the umami receptors on the taste buds, significantly enhancing the perception of umami in food. It makes dishes (such as soups, stir - fries, stews, etc.) have a richer flavor and improves appetite.

Flavor harmonization: Its umami flavor can work in synergy with basic flavors such as saltiness and sweetness, balancing the inherent flavors of the ingredients and making the taste more rich and harmonious (for example, adding an appropriate amount in light dishes can highlight the original flavor of the ingredients).

It should be noted that sodium glutamate may partially decompose into sodium pyroglutamate (which has no umami but is non - toxic) at high temperatures (above 120°C). Therefore, it is recommended to add it later in the cooking process to retain the umami. At the same time, due to its sodium - containing property, the amount used needs to be controlled to avoid the impact on health caused by a high - salt diet.