Monosodium Glutamate (MSG) is the sodium salt of glutamic acid, a naturally occurring non-essential amino acid. This white crystalline powder is renowned as a flavor enhancer that imparts the unique "umami" taste sensation to foods. First isolated in 1908 by Japanese scientist Kikunae Ikeda, MSG occurs naturally in foods like tomatoes, cheese, and seaweed. Commercially produced through fermentation of starch or molasses, food-grade MSG enhances savory flavors without adding its own distinct taste, making it a versatile ingredient in global cuisine and food manufacturing.