from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A nonessential amino acid, C5H9NO4, occurring widely in plant and animal tissue and proteins, and having monosodium glutamate as a salt.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A nonessential amino acid, α-amino-glutaric acid, occurring widely in animal and plant tissues; the salt, monosodium glutamate is used as a flavour-enhancing seasoning.
from the GNU version of the Collaborative International Dictionary of English
- adj. a nitrogenous organic acid obtained from certain albuminoids, as gluten; -- called also amido-glutaric acid.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. an amino acid occurring in proteins; important in the nitrogen metabolism of plants; used in monosodium glutamate to enhance the flavor of meats
glut(en) + am(ide) + -ic.(American Heritage® Dictionary of the English Language, Fourth Edition)
From gluten. (Wiktionary)