Kikunae Ikeda (池田 菊苗 Ikeda Kikunae, October 8, 1864 – May 3, 1936) was a Japanese chemist, Tokyo Imperial University professor in Chemistry who, in 1908, uncovered the chemical root behind a taste he named umami. He discovered the common component which produced the flavour of meat, seaweed and tomatoes was glutamate, which produces the sensation of umami.
He also patented the manufacture of monosodium glutamate.
External links
.
   |
This article about a Japanese scientist is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
