Exploring Umami and the Science of MSG
In Exploring Umami and the Science of MSG, host Harith Iskander explores the savory taste known as umami, first discovered by Professor Ikeda in 1909. He isolated glutamate and combined it with salt and water to create monosodium glutamate (MSG). While MSG was once thought to cause negative side effects, scientific investigations have since disproven these claims. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
Lesson Express
Q: What is umami, and how is it different from other tastes like sweet, sour, and bitter?
A: Umami is a savory taste that was discovered by Professor Ikeda. It is different from other tastes because it comes from the amino acid glutamate, which gives a rich, savory flavor.
Q: How did Professor Ikeda create MSG and what are its effects on food?
A: Professor Ikeda created MSG by adding salt and water to glutamate, which enhances the savory umami flavor in foods. MSG is commonly used as a flavor enhancer in many dishes.
Q: Why was MSG once thought to cause negative side effects and what does current research say?
A: MSG was initially thought to cause side effects like brain damage in mice, but further research has shown that these claims are unproven, and MSG is generally safe to consume.
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In Ultimately Umami: Tomatoes, presenter Cherry Healey visits a tomato farm in Worcester, England. She learns why tomatoes are so savory and are used in so many dishes. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Ultimately Umami: Tomatoes, presenter Cherry Healey visits a tomato farm in Worcester, England. She learns why tomatoes are so savory and are used in so many dishes. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.