Uncovering Another Term for MSG and Its Savory Secrets

December 3, 2025 •

4 min read

Over a century ago, Japanese chemist Kikunae Ikeda identified a fifth basic taste, distinct from sweet, sour, salty, and bitter, and named it "umami". While monosodium glutamate, or MSG, is the purest form of umami, many other terms and ingredients also contain free glutamates to provide that savory, deep flavor. Understanding these alternative names is key for navigating food labels and appreciating the full spectrum of umami-rich foods.

Quick Summary

Monosodium glutamate (MSG) is also referred to by various scientific and brand names. The concept of umami, the savory fifth taste, is closely tied to MSG and the naturally occurring glutamates found in many foods and flavorings like yeast extract and hydrolyzed proteins.

Key Points

Umami: The Japanese term for the savory, delicious fifth taste, which is the flavor MSG provides.
Hidden Names: Food labels may list flavor enhancers like hydrolyzed vegetable protein, yeast extract, or autolyzed yeast, all of which contain naturally occurring glutamates.
Safe Consumption: Major health authorities, including the FDA, consider MSG to be safe for most people when consumed in normal amounts.
Natural Sources: Numerous whole foods are naturally rich in umami, including aged cheeses, mushrooms, tomatoes, and fermented soy products.
Natural vs. Added: The body cannot distinguish between the glutamate naturally present in food and the glutamate added as MSG.
Sodium Reduction: MSG contains less sodium than table salt and can be used to reduce the overall sodium content of a dish while maintaining palatability.

Umami: The Fifth Taste Sensation

The most direct and flavorful synonym for MSG is umami. While MSG is a specific chemical compound, monosodium glutamate, it serves as the purest form of umami. Umami is the Japanese word for "essence of deliciousness" and describes the savory, meaty, or broth-like flavor that enhances and deepens other tastes. First identified in 1908 by Dr. Kikunae Ikeda, umami is now recognized by scientists as the fifth basic taste, with its own specific receptors on the human tongue.

The Science Behind Umami and Glutamates

Umami is the taste of glutamates, amino acids that are the building blocks of protein. While MSG is a sodium salt of glutamic acid, free glutamates are present in a vast number of natural foods. When combined with other ribonucleotides like inosinate and guanylate, the umami flavor is amplified, a synergistic effect often used in culinary pairings such as kombu and dried bonito flakes in Japanese dashi.

Other Monosodium Glutamate Terms

While MSG is the common abbreviation, food manufacturers sometimes use different names for regulatory reasons or to avoid negative consumer perceptions. It is crucial to understand these terms when reading ingredient labels. Many are derived from ingredients that are naturally high in glutamate but are not pure MSG. The term "natural flavor" is particularly vague and can sometimes indicate the presence of free glutamates from sources like yeast extract.

Hidden Sources and Natural Alternatives to MSG

For those who wish to avoid added MSG, it is important to be aware of the many ingredients that are rich in naturally occurring glutamates. These items provide a similar savory taste without the need for refined MSG. Conversely, for cooks seeking to enhance umami without using commercial additives, many natural foods can be leveraged.

Here are some common ingredients to look for on labels:

Yeast Extract: A common substitute used to add savory flavor.
Hydrolyzed Vegetable Protein (HVP): A flavoring agent made from vegetable proteins broken down into amino acids.
Autolyzed Yeast: A flavoring that contains naturally occurring glutamates.
Soy Sauce: A fermented condiment packed with natural umami.
Maltodextrin: A carbohydrate sometimes containing glutamates, though not always.

Umami-Rich Foods vs. Commercial MSG


Feature	Natural Umami-Rich Foods	Commercial MSG (Monosodium Glutamate)
Source	Naturally occurring in foods like aged cheese, tomatoes, mushrooms, and meat.	Produced industrially through the fermentation of carbohydrates like sugar cane or sugar beet.
Composition	Complex mix of flavors, amino acids (including glutamate), vitamins, and minerals.	Pure sodium salt of glutamic acid, consisting of 100% sodium glutamate.
Flavor Profile	Subtly enhances and deepens the overall flavor of a dish due to the presence of multiple compounds.	Delivers a potent, concentrated umami taste.
Labeling	Often listed simply by the food itself (e.g., "Parmesan cheese," "yeast extract").	Must be listed as "monosodium glutamate" or its E number (E621) if added directly.
Sodium Content	Variable; often less concentrated than pure MSG for the same flavor effect.	Contains roughly one-third the amount of sodium as table salt by weight.

The Health Perspective and Widespread Use

Despite decades of controversy, major health authorities, including the U.S. Food and Drug Administration (FDA), consider MSG to be "generally recognized as safe" (GRAS). The myth of "Chinese Restaurant Syndrome" from the 1960s was based on a single letter and has been widely debunked by modern scientific research. The glutamate in natural food sources is chemically identical to the glutamate in MSG, and the human body metabolizes them the same way. While some individuals may experience mild, short-term reactions to very large doses of MSG on an empty stomach, it is safe for the vast majority of the population in normal dietary amounts.

Understanding another term for MSG, umami, offers a richer culinary experience and allows for more informed dietary choices. Rather than fearing the additive, consumers can appreciate the savory science that makes food delicious, whether it comes from a sprinkle of MSG, a spoonful of yeast extract, or a slow-simmered tomato sauce.

Conclusion

The most prominent term for MSG is umami, the savory fifth taste it is meant to provide. Beyond this, many ingredient lists contain alternative sources of glutamate, such as yeast extract, hydrolyzed vegetable protein, and autolyzed yeast. For consumers who want to avoid the additive, many whole foods naturally provide a powerful umami punch. Ultimately, the glutamates in these different sources are chemically identical and are processed the same way by the body. This knowledge empowers cooks and diners to appreciate and enhance the rich, satisfying flavor of umami in their meals, regardless of its origin.

Frequently Asked Questions

Umami is the term for the savory, fifth basic taste, while MSG is a specific food additive that provides a concentrated umami flavor. Think of umami as the taste and MSG as one way to achieve it, much like saltiness is the taste and table salt is a means to provide it.

While both provide umami flavor, yeast extract is a natural product from yeast fermentation, containing a complex mix of amino acids and other compounds. MSG, conversely, is a highly concentrated, refined salt of glutamic acid, with 100% sodium glutamate.

Scientific studies have not found conclusive evidence of widespread allergic reactions to MSG. A small subset of people may experience mild, short-term symptoms, but there is no strong evidence linking typical dietary intake to adverse health effects for the majority of the population.

To avoid all sources of MSG and free glutamates, you must be a careful label reader. Look for explicitly listed 'monosodium glutamate' as well as hidden sources like 'hydrolyzed protein,' 'yeast extract,' 'autolyzed yeast,' and certain 'natural flavors'. Cooking with whole, fresh ingredients is the most reliable method.

Yes, many natural ingredients are rich in umami. These include aged Parmesan cheese, ripe tomatoes, mushrooms (especially dried shiitake), soy sauce, seaweed, and fermented products like miso paste. Combining these ingredients can create a powerful, multi-layered savory flavor.

Yes, glutamic acid, the main component of MSG, is a naturally occurring amino acid found in many protein-rich foods. Your body also produces glutamate naturally. Foods with high levels of free glutamate include tomatoes, cheeses, cured meats, and mushrooms.

While MSG contains sodium, it is not primarily salty in taste. It provides umami, a savory flavor that enhances other flavors in the dish. In fact, using MSG can actually allow you to reduce the overall sodium content of a dish without sacrificing taste, as umami compensates for the loss of saltiness.