Ariel writes, “I am happy to see that other science dorks like myself have inked up our passions. This is the molecular representation of glutamic acid, the amino acid associated with the Umami flavor, the proverbial fifth taste. I am a former chef turned public health major and fell in love with the elegance of chemical compounds but never forgot my unctuous roots.
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Originally published June 12, 2010. Copyright 2010 Carl Zimmer.