Glutamic acid

Glutamic acid

One of the 20 amino acids that make up proteins.



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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.

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Amino acids

Amino acids are the monomers of proteins.

Trimethylamine N(CH₃)₃

A tertiary amine with a characteristic unpleasant odor, occurring in spoiled food.

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