Recent Examples of glutamic acid from the Web
Glutamate is a form of glutamic acid, an amino acid that’s naturally occurring in many common foods, like tomatoes and cheeses.
But when archaeologists dated samples of amino acids glycine and glutamic acid extracted from the collagen, their results lined up with the 13,000- to 12,795-year-old range for the antler artifacts.
The switch works because miso delivers a wallop of glutamic acid — the chemical responsible for the savory, umami flavor, wrote J. Kenji López-Alt for Serious Eats back in 2012.
There’s natural sugar and glutamic acid that imparts an umami-rich flavor, ideal for a soup or dashi.
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