Improved detection and quantification of monosodium glutamate in food: A novel LCMS based analytical approach

Glutamic acid is a naturally occurring substance in food and is commonly used as an additive in food processing to enhance flavour. While concerns regarding the safety of increased MSG consumption have been raised, recent reviews do not support these safety concerns. Nonetheless, a comprehensive understanding of MSG’s role in food, along with consumer behavior and consumption patterns, is essential for informed regulation and monitoring of MSG levels in food products. The concentration of MSG in food is a critical factor closely tied to food safety. As food products are inherently complex mixtures, the accuracy of MSG detection and quantification is significantly influenced by the choice of analytical technique and sample purification methods. Many published analytical methods do not clearly outline the sample purification techniques employed, which can impact the reliability of results. Thus, further research is needed to enhance both the accuracy and simplicity of MSG analysis. This study critically evaluates the various analytical techniques available for MSG detection, alongside the regulatory standards established by food safety authorities for monitoring MSG levels in food. To achieve this, a mini-review of existing analytical methods for MSG detection was conducted. Based on the literature and the need for improved sample purification, a straightforward and reliable analytical method was developed, validated, and successfully applied to selected food samples with optimized sample purification procedures.