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The substance was discovered and identified in the year 1866, by the German chemist Karl Heinrich Ritthausen, in 1907 Japanese researcher Kikunae Ikeda of the Tokyo Imperial University identified brown crystals left behind after the evaporation of a large amount of kombu broth as glutamic acid. These crystals, when tasted, reproduced the ineffable but undeniable flavor he detected in many foods, professor Ikeda termed this flavor umami. He then patented a method of mass-producing a crystalline salt of glutamic acid, only the L-glutamate enantiomer has flavor-enhancing properties. Fermented products such as soy sauce, steak sauce, and Worcestershire sauce have levels of glutamate similar to foods with added monosodium glutamate, however, 5 or more of the glutamate may be the D-enantiomer.]