Kikunae Ikeda
From Wikipedia, the free encyclopedia
Kikunae Ikeda (池田 菊苗 Ikeda Kikunae, October 8, 1864 – May 3, 1936) was a Japanese chemist and Tokyo Imperial University professor in Chemistry who, in 1908, uncovered the chemical root behind a taste he named umami.
He discovered the common component that produced the flavor of meat, seaweed and tomatoes was glutamate, which produces the sensation of umami.
He also patented the manufacture of monosodium glutamate.
[edit] See also
[edit] External links
   |
This article about a Japanese scientist is a stub. You can help Wikipedia by expanding it. |
