MSG has a strong taste.
 MSG does not break down during cooking and, like other amino acids, will exhibit a Maillard reaction (browning) in the presence of sugars at very high temperatures
=== Names ===The following are alternative names for MSG:Chemical names and identifiersMonosodium glutamate or sodium glutamateSodium 2-aminopentanedioateGlutamic acid, monosodium salt, monohydrateL-Glutamic acid, monosodium salt, monohydrateL-Monosodium glutamate monohydrateMonosodium L-glutamate monohydrateMSG monohydrateSodium glutamate monohydrateUNII-W81N5U6R6UFlavour enhancer E621Trade namesAccent, produced by B&G Foods Inc

