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monosodium glutamate

noun, Chemistry
1.
a white, crystalline, water-soluble powder, C 5 H 8 NNaO 4 ⋅H 2 O, used to intensify the flavor of foods.
Also called MSG, sodium glutamate.
Compare glutamic acid.
Origin
1925-1930
1925-30
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for monosodium glutamate
  • About the only thing everyone can agree on when it comes to monosodium glutamate is that it makes food taste a whole lot better.
  • Amino acids such as monosodium glutamate are known to stimulate both endocrine and exocrine secretion.
British Dictionary definitions for monosodium glutamate

monosodium glutamate

/ˌmɒnəʊˈsəʊdɪəm/
noun
1.
a white crystalline substance, the sodium salt of glutamic acid, that has little flavour itself but enhances the flavour of proteins either by increasing the amount of saliva produced in the mouth or by stimulating the taste buds: used as a food additive, esp in Chinese foods. Formula: NaC5H8O4 Also called sodium glutamate, MSG
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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monosodium glutamate in Medicine

monosodium glutamate mon·o·so·di·um glutamate (mŏn'ə-sō'dē-əm)
n.

Abbr. MSG A white odorless crystalline compound that is a salt of glutamic acid; it is used as a flavor enhancer in foods, an aplication that may cause Chinese restaurant syndrome in sensitive people, and used intravenously as an adjunct in treating encephalopathies associated with liver disease.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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monosodium glutamate in Science
monosodium glutamate
  (mŏn'ə-sō'dē-əm gl'tə-māt')   
A white, crystalline salt used to flavor food, especially in China and Japan. It occurs naturally in tomatoes, Parmesan cheese, and seaweed. Chemical formula: C5H8NNaO4.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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