Hidden within the vibrant red hues of a ripe tomato lies a secret that has excited taste buds and intrigued culinary experts for centuries. We're talking about
monosodium glutamate, better known as MSG. While often associated with Chinese cuisine, MSG's natural presence in tomatoes adds a layer of complexity to the flavor profile of this beloved fruit (see
vegetable).
MSG is a naturally occurring compound found in various foods. This flavor-enhancing substance gained notoriety in the mid-20
th century when it was widely used as a food additive to intensify
umami flavor – the so-called "fifth taste" that imparts a rich and savory sensation to dishes.
MSG was originally isolated from kombu seaweed by Japanese chemist Kikunae Ikeda in 1908. Its ...