One of the 20 amino acids that make up proteins.
glutamic acid, Glu, amino acid, protein, peptide, polypeptide, polar side chain, zwitterionic structure, peptide bond, amide bond, amino acid sequence, flavour enhancer, umami, molecule, organic chemistry, chemistry, biology, biochemistry
Glutamic acid (C₅H₉NO₄)
Molar mass: 147.13 g/mol
Melting point: 224 °C (435.2 °F)
Density: 1.46 g/cm³ (0.0527 lb/in³)
Glutamic acid is a non-essential amino acid; it can be produced by the human body. It is a colorless, crystalline substance that is soluble in water, weakly soluble in ethanol and insoluble in ether and acetone.
Occurrence and production
Glutamic acid is an abundant constituent of proteins. It acts as a neurotransmitter in the human nervous system.
It is produced by hydrolysis of glutamine as well as of gluten and other proteins, but it can also be produced synthetically.
Glutamic acid is often used as a flavor enhancer; it is responsible for umami, one of the five basic tastes.