The food industry runs off the four fundamental components of taste as a basis in culinary philosophy. The ability for a food to taste sweet, bitter, sour, or salty has been the renowned belief by all culinary folk. (http://www.glutamate.org/media/glutamate.htm .18/12/02) Yet the taste of umami has been part of the oriental culinary teaching for over twelve thousand years. (http://www.msg.org.au/ .18/12/02) This taste is one, which enhances food flavor opposed to creating one. This fifth taste is now making it way into culinary teachings as another taste to add to the original four. The ability to create this fifth taste is done with the addition of glutamate in the form of monosodium glutamate (MSG). ((http://www.glutamate.org/media/glutamate.htm .18/12/02) Monosodium glutamate has been used extensively in enhancing the flavour of most processed foods, restaurants, and fast food production (one...