Name of Japanese origin for the now scientifically recognized fifth taste sensation which is perceived by the presence of glutamate in food or drinks. From a chemical point of view, glutamate is the sodium salt of amino acid Glutamine. Amino acids are the basic building materials for proteins (Proteins). This substance develops flavor enhancing properties in food and plays a special role in the palatability and acceptance of many foods. Glutamate (or glutamic acid) is a building block in almost all proteins, meaning it is consumed with just about any food. Vegetable proteins can even contain up to 40% glutamic acid. But glutamate must not be allowed to gluten (Gluing white) are confused.