Understanding the Chemical Identity of MSG
To understand the common names for MSG, one must first be familiar with its chemical identity. MSG is the sodium salt of glutamic acid, an amino acid that occurs naturally in many foods. When added to dishes, it serves as a flavor enhancer, stimulating the umami taste receptors on the tongue.
The Scientific Name: Monosodium Glutamate
Monosodium glutamate, or MSG, is the scientific term for this popular additive. The name itself breaks down its composition: 'mono' (one) 'sodium' (the metal) 'glutamate' (the salt of glutamic acid). Knowing this full name is key to understanding its presence in ingredient lists on packaged foods. In its pure form, MSG is a white, crystalline powder that dissolves easily in water, dissociating into sodium and free glutamate.
Brand Names and Regional Monikers
The use of brand names and regional slang has contributed to the variety of terms for MSG. These names often originate from its commercial history and cultural context.
Ajinomoto: The Pioneer Brand
For many around the world, the Japanese brand name Ajinomoto (味の素) is the most common name for MSG. The company, founded in 1909, was the first to commercialize MSG after its discovery by Kikunae Ikeda. The brand name, meaning "essence of taste," quickly became a household name, especially in Asian and other international markets, often being used interchangeably with MSG itself.
Accent: The American Equivalent
In the United States, a popular brand name for MSG is Accent Flavor Enhancer. Introduced in 1947, Accent became a well-known product used to enhance the savory flavors of various dishes. Although its brand recognition has diminished somewhat due to controversies surrounding MSG, it remains a common point of reference for the additive, particularly among older generations.
Other Regional and Colloquial Names
- Vetsin: This is a colloquial name for MSG, particularly in the Philippines. It is a brand that, like Ajinomoto, has become a generic term for the product. The name is derived from the Chinese term wei jing (味精), which also refers to the seasoning.
- Flavour enhancer 621: In Europe, Australia, and New Zealand, food additives are identified by an E-number or INS number. The number for monosodium glutamate is E621 (or INS621). This is a more technical name but is commonly found on ingredient lists.
- Chinese salt: The term "Chinese salt" is a less formal, and often outdated, name for MSG, stemming from its association with Chinese cuisine and its popularization in Asian-American restaurants. This term is sometimes viewed as pejorative due to its historical links to xenophobic bias related to so-called "Chinese Restaurant Syndrome".
Understanding Umami: The Taste MSG Enhances
MSG's purpose is to add the fifth basic taste: umami. Umami is a Japanese word that translates to "delicious" or "savory" and was coined by the discoverer of MSG, Kikunae Ikeda. Foods rich in naturally occurring glutamate, such as tomatoes, mushrooms, and aged cheeses, have a natural umami flavor. MSG, whether added as a pure crystal or through other ingredients, simply intensifies this savory experience.
Comparison of MSG Identifiers
| Type of Name | Common Examples | Usage Context | Key Feature |
|---|---|---|---|
| Chemical Name | Monosodium Glutamate (MSG), Sodium Glutamate | Scientific, food labeling | Describes the chemical composition and is legally required on ingredient lists. |
| Brand Name | Ajinomoto, Accent | Commercial, retail, | The name of a company that manufactures and sells the product. |
| Colloquial Name | Chinese Salt, Vetsin, | Informal, regional | Often tied to its cultural origins or a brand name becoming a generic term. |
| Technical Name | Flavour Enhancer 621, INS621 | International food labeling | A numbered code used in regulations to identify food additives globally. |
Why the Different Names?
The variety of names for MSG is primarily due to its long history and diverse usage across different cultures. In the early 20th century, the discovery and patenting of MSG by the Ajinomoto corporation led to its widespread commercialization, giving the brand a synonymous status with the product, similar to how "Kleenex" is used for tissues. Later, as it was introduced to Western markets, different companies like Accent adopted their own brand names. Regional terms and informal names developed over time, influenced by the cuisine in which it was commonly used.
Naturally Occurring Glutamate vs. Added MSG
It is important to differentiate between naturally occurring glutamate and added MSG. Glutamate is an amino acid found in many foods, such as:
- Tomatoes
- Mushrooms
- Aged cheeses (like Parmesan)
- Soy sauce
- Cured meats
When manufacturers use ingredients like hydrolyzed vegetable protein or yeast extract, they are also adding free glutamate, which can have a similar effect to adding pure MSG. The FDA requires that any added MSG be listed as "monosodium glutamate," but ingredients that naturally contain free glutamate are not required to do so.
The Controversy and Misconceptions
The differing names and forms of MSG contributed to public confusion and fear, particularly following the 1968 letter to the New England Journal of Medicine which coined the term "Chinese Restaurant Syndrome". Subsequent scientific research has found no consistent link between MSG consumption and these reported symptoms, and health authorities like the FDA have affirmed its safety,. The use of vague or technical names, however, sometimes fuels suspicion among consumers. Campaigns like #RedefineCRS have sought to combat these misconceptions by highlighting both the scientific evidence and the xenophobic biases that historically demonized MSG.
Conclusion
The common name for MSG is not a singular term but a constellation of names reflecting its history and global use. While its chemical name is monosodium glutamate, it is widely known by the brand names Ajinomoto and Accent. Regional terms like Vetsin and regulatory identifiers such as E621 further add to the nomenclature. Ultimately, all these names refer to the same flavor enhancer, which imparts the savory umami taste to food. Understanding these different names is crucial for consumers seeking to make informed decisions about the food they eat. For more detailed information on MSG, refer to the FDA's official Q&A.
