MSG and Umami

Ikeda's groundbreaking work on glutamate led to the commercialization of MSG, which became synonymous with umami flavor. Despite its popularity, MSG faced backlash in the U.S. during the 1960s and 70s, often fueled by racism and a general distrust of chemicals. The historical context of Ikeda's research reveals how cultural tensions may have overshadowed his contributions to flavor science.