glutamic acid

American  

[gloo-tam-ik] / gluˈtæm ɪk /

Also glutaminic acid

noun

Biochemistry.

1. an amino acid, HOOCCH 2 CH 2 CH(NH2 )COOH, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially chiefly in the form of its sodium salt to intensify the flavor of meat or other food. Glu; E

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glutamic acid British  

/ ˌɡluːtəˈmɪnɪk, ɡluːˈtæmɪk /

noun

1. a nonessential amino acid, occurring in proteins, that acts as a neurotransmitter and plays a part in nitrogen metabolism

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glutamic acid Scientific  

/ glo̅o̅-tăm′ĭk /

1. A nonessential amino acid. Chemical formula: C ₅ H ₉ NO ₄ .

2. See more at amino acid

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Etymology

Origin of glutamic acid

First recorded in 1870–75; glut(en) + amic ( def. )

Compare meaning

How does glutamic-acid compare to similar and commonly confused words? Explore the most common comparisons:

• glutamate vs. glutamic acid

Example Sentences

It’s one of the few sources of aspartic acid, which, along with glutamic acid, is responsible for the vegetable’s savory, umami flavor.

From Salon

MSG is defined by the Food and Drug Administration as the "sodium salt of the common amino acid glutamic acid."

From Salon

Removal of CaMBD enables increased activity of the enzyme glutamic acid decarboxylase, which catalyzes the decarboxylation of glutamate to GABA, thus raising levels of the molecule.

From Scientific American

Like mushrooms, walnuts, soy sauce and tomato paste — and, yes, beef — it has a high concentration of glutamic acid, which imparts a strong umami taste best described as meaty.

From New York Times

“Monosodium glutamate is just the sodium version of glutamic acid,” said Christine Clark, a cheese writer and educator based in Burlington, Vt. “Glutamic acid is umami. More aged cheeses, like Parmesan, develop more glutamic acid.”

From New York Times