Monosodium glutamate (MSG) is the sodium salt of the non-essential amino acid L-glutamic acid. It functions primarily as a flavor enhancer by activating umami taste receptors on the tongue, imparting a savory taste to foods. MSG occurs naturally in protein-rich foods such as tomatoes, cheese, and seaweed, and is produced commercially via bacterial fermentation of starch or sugar. It is highly stable under normal cooking conditions and does not alter the nutritional profile of foods significantly. Extensive toxicological studies have confirmed its safety for general consumption, with regulatory bodies worldwide approving its use as a food additive. MSG is odorless and appears as a white crystalline powder.