Used primarily as a flavor enhancer in the food industry, this compound intensifies the savory, meaty taste known as umami. It is commonly added to processed foods such as soups, snacks, canned vegetables, and instant noodles to improve palatability. Widely recognized as MSG (monosodium glutamate), it is also used in restaurant cooking and home food preparation. In addition to its culinary use, it serves as an ingredient in some pharmaceutical products and culture media for microbiological research.