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In that context, useful questions look less like whats the highest limit of solubility for glutamate? or How much can the receptor take? and more like What kind of foods have a lot of umami from glutamate? and where does that glutamate come from? and can we make more of it and what molecules or flavors can enhance umami indirectly? Approaching the question like a flavor chemist, Id want to know how much glutamate tends to be present in food, and what foods or ingredients have the most