Monosodium glutamate is essentially odorless as a dry crystal — it contributes taste (umami/savory) rather than smell. In solution it may carry a faint brothy, meaty nuance but has no meaningful volatility for perfumery use.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 978.
White crystalline powder or small needles.
Soluble in water and alcohol, not in oils.
The commercial product usually has a faint, peptone-like odor, often simply called 'meaty' or 'soupy', but highly purified products show very little, if any, such odor.
A 1% solution in water has a sweet taste with a meat-like note.
This material is used exclusively as a food additive, not in perfumery.
Monosodium glutamate is used very extensively as an additive to flavor compositions, or as an additive directly to food.
1) by vegetable proteolysis of proteins. 2) from molasses. 3) (synthetic) from acrylonitrile. Exclusive Japanese process by Ajinomoto Co.