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taste is distinctly related to the compound monosodium glutamate (MSG). Synthesized in 1908 by Japanese chemist Kikunae Ikeda, this flavor-enhancing compound led to the naming of a new flavor quality that was named "umami", the Japanese word for "tasty". The TAS1R1+3 taste receptor is sensitive to the glutamate in MSG as well as the synergistic taste-enhancer molecules inosine monophosphate

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