Is tasting salt the same as MSG?

December 4, 2025 •

4 min read

Despite common misunderstandings, a study published in the Journal of Food Science found that substituting some salt with MSG can reduce the sodium content in food by up to 40% while maintaining flavor. So, is tasting salt the same as MSG? The short answer is no, and understanding their unique roles is key to better cooking.

Quick Summary

Salt provides a distinct salty taste, while MSG delivers umami, the fifth savory taste. They have different chemical compositions and functions in cooking. MSG contains significantly less sodium than table salt and serves as a flavor enhancer, intensifying the natural savory flavors of food.

Key Points

Distinct Tastes: Salt delivers a salty flavor, while MSG provides umami, the fifth savory taste.
Chemical Differences: Salt is sodium chloride (NaCl), whereas MSG is monosodium glutamate, the sodium salt of glutamic acid.
Sodium Content: Gram for gram, MSG contains about two-thirds less sodium than table salt.
Flavor Enhancement: MSG enhances the natural savory flavors already present in food, rather than simply adding a salty taste.
Usage Synergy: For best results, use both salt and MSG together to build a complex and layered flavor profile.
Debunked Myths: Claims linking MSG to 'Chinese Restaurant Syndrome' have been widely debunked by decades of scientific research.
Health Benefits: Using MSG to substitute some salt is a valid strategy for reducing overall sodium intake in cooking.

What is Salt? The Basic Seasoning

Salt, or sodium chloride (NaCl), is perhaps the most fundamental seasoning in all of cooking. Its primary function is to provide the sensation of saltiness, one of the five basic tastes. Chemically, it's a simple ionic compound. When salt crystals dissolve, they break apart into sodium (Na+) and chloride (Cl-) ions, which our taste buds detect as a straightforward salty flavor. This flavor is crucial for balancing sweetness and bitterness, and for preserving foods through osmosis. However, overuse of salt is linked to health concerns like high blood pressure, leading many to seek alternatives for flavor enhancement.

What is MSG? The Umami Enhancer

Monosodium glutamate, or MSG, is the sodium salt of glutamic acid, an amino acid found naturally in many foods like tomatoes, mushrooms, and cheese. While MSG does contain sodium, its primary contribution to flavor is not saltiness but umami, the fifth basic taste. Umami is often described as a savory, meaty, or brothy flavor that adds depth and richness to dishes. MSG works by enhancing the natural umami flavors already present in food, making them more pronounced and satisfying. It's created through a fermentation process, similar to making yogurt or wine.

The Discovery of Umami

The story of MSG began in 1908 when Japanese chemist Kikunae Ikeda isolated glutamate from seaweed broth and identified umami as a distinct taste. He later patented a process to produce MSG commercially, allowing this savory flavor to be easily added to cooking. For a long time, MSG has been unfairly stigmatized due to unsubstantiated claims of adverse effects, a myth known as 'Chinese Restaurant Syndrome' that has been thoroughly debunked by numerous scientific studies. Today, health authorities like the FDA consider MSG safe for consumption.

Comparing Salt vs. MSG: A Taste and Health Perspective


Feature	Salt (Sodium Chloride)	MSG (Monosodium Glutamate)
Chemical Composition	Simple compound of sodium and chloride (NaCl).	Complex compound of sodium and glutamic acid.
Primary Taste	Direct, sharp saltiness.	Savory, brothy, or meaty umami.
Sodium Content	Approximately 39% sodium by weight.	Approximately 12% sodium by weight.
Effect on Food	Adds straightforward salty taste and balances other flavors.	Enhances and intensifies the food's existing natural flavors.
Health Impact	Excessive intake linked to hypertension and cardiovascular issues.	Considered safe by regulatory bodies; can help reduce overall sodium intake.
Usage in Cooking	Primary seasoning used to make things taste salty.	Flavor enhancer used to add savory depth; works best in combination with some salt.
Crystal Structure	Cubic shape.	Long, prismatic shape.

Using Salt and MSG Together for Optimal Flavor

The best culinary approach is not to choose one over the other but to use them in tandem. They are not interchangeable; they serve different purposes. Salt provides the initial salty hit, while MSG builds a foundation of savory depth. By combining them, you can often achieve a more complex and flavorful dish while using less overall sodium. Many chefs recommend replacing a portion of the salt in a recipe with MSG to reduce sodium without compromising taste.

Practical Applications

Stocks and Soups: A small amount of MSG can deepen the savory character of a stock, making it taste richer. It works alongside salt, not in place of it.
Meat Dishes: Dusting a cut of meat with a pinch of MSG before cooking can intensify its natural meaty flavor, complementing the saltiness of a marinade or seasoning rub.
Vegetables: MSG can be a game-changer for blander vegetables. Adding it to roasted broccoli or mushrooms helps bring out their inherent earthy, savory notes.

The Health and Safety of MSG

The idea that MSG is unhealthy largely stems from the 'Chinese Restaurant Syndrome' myth, which was never supported by scientific evidence. Major health organizations, including the World Health Organization (WHO) and the U.S. Food and Drug Administration (FDA), have reaffirmed MSG's safety for human consumption. In fact, using MSG to reduce overall sodium intake is a proactive approach to improving public health by mitigating the risks associated with excessive salt consumption.

Conclusion

In conclusion, tasting salt is not the same as MSG. Salt and MSG are two distinct chemical compounds that activate different taste receptors on our tongues. Salt delivers pure saltiness, while MSG provides the complex flavor of umami. While both contain sodium, MSG has significantly less and can be a powerful tool for reducing sodium in cooking without sacrificing flavor. Rather than being a sinister additive, MSG is a scientifically proven flavor enhancer that, when used correctly, can help create more delicious and well-rounded dishes while promoting healthier eating habits. The next time you're seasoning a meal, consider how these two ingredients can work together to build a more layered and satisfying flavor profile.

Frequently Asked Questions

No, you should not replace salt with MSG entirely. Salt and MSG provide different taste sensations. While MSG can add savory depth, you still need some salt to achieve a balanced flavor profile and the characteristic salty taste.

MSG does have a slight saltiness due to its sodium content, but it's not its defining characteristic. When tasted alone, MSG provides a more complex, savory flavor described as umami, not the direct saltiness of table salt.

The FDA and other global health organizations consider MSG safe for consumption. Myths about its negative health effects, such as 'Chinese Restaurant Syndrome,' have been debunked by extensive research. Using MSG can even help reduce total sodium intake.

Umami is a savory, brothy, or meaty taste that was officially recognized as the fifth basic taste after sweet, sour, salty, and bitter. Glutamate, the key component of MSG, is responsible for this unique flavor.

Yes, glutamate, the core component of MSG, is naturally found in many foods. Some common examples include Parmesan cheese, tomatoes, mushrooms, soy sauce, and seaweed.

MSG contains approximately 12% sodium, while table salt is about 39% sodium by weight. This means MSG has about two-thirds less sodium than standard table salt.

Yes, MSG is a versatile flavor enhancer used in cuisines worldwide, not just limited to Asian dishes. It can add depth to stocks, sauces, meat, and vegetable dishes from almost any culinary tradition.