Many biologists believe that MSG, when exposed to temperatures over 100 or cooked in high temperatures for a long time, may metamorphose into a different compound: sodium pyro-lidin carboxylate, a substance worthy of some attention.
有些生化學家認為，味精在攝氏一百度以上的高溫，或在長時間加熱時，會形成另一種稱「焦膚氨酸鈉」的物質，值得注意。