Meat, shellfish, fish, monosodium glutamate and soy sauce in food all have a particularly delicious taste, which is what we usually call umami. The main components of umami taste in these foods are succinic acid, nucleotides, amino acids and so on. 1. The scientific name of succinic acid and its sodium salt, succinic acid, has little content in bird meat and animal meat and the highest content in shellfish. Glutamic acid and its sodium salt glutamic acid mainly exists in plant proteins, especially in gluten, so it has been used to prepare glutamic acid. Glutamate has sour taste and umami taste. After moderate neutralization, the sour taste of monosodium glutamate (MSG) disappears and umami taste is obviously enhanced. Disodium glutamate belongs to. Commercial monosodium glutamate is a monosodium glutamate salt containing one molecule of crystal water. Its melting point is 195 degrees Celsius. It is soluble in water, but insoluble in alcohol. Its aqueous solution has a strong flavor, and its 0.03% aqueous solution still has a flavor, so it is better to keep it in salt. The monosodium glutamate aqueous solution is stored at 120℃ for a long time. Carboxypyridone (also known as pyroglutamic acid) is produced by intramolecular dehydration, which not only makes the umami taste disappear, but also is harmful to human body. Therefore, when cooking, you must avoid using monosodium glutamate under the condition of high temperature of acid and alkali, and put monosodium glutamate after frying!