Talk:Glutamic acid (flavor)

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[edit] Merge with umami?

I like your improvement to the text from the MSG article, but I wonder whether this wouldn't make more sense at Umami. I realize that the umami is somewhat conceptually different (and I believe that couple of other dissolved amino acids produce a similar though less intense umami sensations, though that's not currently reflected in the article), but it seems like the topics of these articles overlap extensively. Cool Hand Luke 21:06, 26 January 2008 (UTC)

I think we should keep them separate. There are more compounds that taste umami and the main content on this page is specifically about glutamate as a food additive and constituent. Сасусlе 21:53, 26 January 2008 (UTC)

Merge with Glutamic acid and create a chapter about food use. To merge with Umami (other compound elicits umami taste) or with monosodium glutamante (it's a different chemical) is irrelevant. Sensonet (talk) 12:48, 11 February 2008 (UTC)

[edit] General public

However, monosodium glutamate is still thought of as suspect by a large proportion of the general public, and many foods continue to be labeled "MSG free".

This is a general claim and is properly misleading without proper wording. The general public in most Asian countries probably don't consider msg suspect, and it wouldn't surprise me if the same is ture in most African, Eastern European and South American countries don't consider it suspect either. The source used partially supports the claim but doesn't really provide proper context as to what areas the author is referring to although one suspects its the the Western world Nil Einne (talk) 08:30, 27 April 2008 (UTC)

[edit] MSG overdoes

Here is what I read in Japanese wikipedia. The syndrome may be due to a simple case of MSG overdoes. Unlike salt, one can add large dose of MSG to food and food remain edible. Vapour (talk) 17:42, 6 June 2008 (UTC)