L-글루탐산 is a non-essential amino acid and the most abundant excitatory neurotransmitter in the vertebrate nervous system. It is naturally found in high concentrations in tomatoes, cheese, mushrooms, and fermented foods. It contributes to their characteristic umami taste.
In the food industry, L-글루탐산 and its sodium salt (MSG) are among the most widely used flavor enhancers globally. It is produced on an industrial scale through microbial fermentation using sugar-based feedstocks. Beyond flavoring, L-글루탐산 serves as a key building block for the synthesis of other amino acids and bioactive compounds including glutathione and GABA.