Monosodium glutamate is the sodium salt of glutamic acid. As University of Tokyo chemistry professor Kikunae Ikeda discovered in 1908, MSG is the most stable salt formed from glutamic acid, and one that best delivers the sought-after umami taste.Umami which translates as savoury is associated with a meaty flavour, and was also Ikedas discovery, who pursued it believing that there was something more than the four basic tastes of sweet, salty, sour and bitter.Glutamate is the magic ingredient in MSG. Its a common amino acid that occurs naturally in a large range of foods including tomatoes, parmesan cheese, dried mushrooms, soy sauce, a host of fruits and vegetables, and human breast milk.