Based on the world record nomination from Asia Records Institute (ASRI) and Decision No. WK/USA.INDIA/854/2022/No.310, World Records Union (WorldKings) officially declared Kikunae Ikeda as the "World's first created pure MSG condiment".
Kikunae (8 October 1864 – 3 May 1936) was born as the second son of the affluent Harunae Ikeda, a rusui (official master of the house in the domain lord's absence) for the Satsuma Clan's Kyoto residence. Ikeda graduated in 1889 from Tokyo Imperial University in chemistry. He spent the next 7 years teaching at the Higher Normal School of Tokyo (now the University of Tsukuba), and then became an associate professor at Tokyo Imperial University in 1896.
From 1899, Prof. Ikeda studied in Germany for two years at the laboratory of Prof. Friedrich Wilhelm Ostwald at the University of Leipzig. After a brief stay in London, he returned to Tokyo in 1901 and became a full professor in chemistry at Tokyo Imperial University.
In 1907, while eating his wife's dashi made from kelp, he realized that the taste of kelp was completely different from the four basic tastes - sweetness, saltiness, sourness and bitterness. He used of the laboratory facilities at the School of Science of the now-renamed Tokyo Imperial University to carry out experiments aimed at the extraction of the umami factor from kelp, through which he discovered that glutamic acid was a central element in the taste of the dashi.
By 1908, he had isolated brown crystals of glutamic acid (glutamate) which conveyed the characteristic flavor. The chemical monosodium glutamate (MSG) is the chemical basis for the umami flavor. He chose to call it Ajinomoto (which in Japanese means "essence of flavor"). By 1909 he had developed a process for mass-producing MSG. He was able to extract MSG from wheat and defatted soybean, and patented the process for its manufacture.
Today, MSG is mass-produced from fermented cornstarch, sugar cane or beet. His Ajinomoto Co., Inc. currently employs over 32,000 people. With this method the global production of MSG increased rapidly. MSG ranks today as one of the top flavor enhancers after salt and pepper.
According to en.wikipedia.org, umamiinfo.com