Monosodium glutamate, often colloquially referred to simply as MSG, is a commonly used cooking additive capable of imparting umami flavors into a variety of dishes. MSG is synthetically mass-produced but also occurs naturally in its glutamic acid form in many different foods, such as seaweed, tomatoes, cheese, and anchovies, among many others. In this application note, we demonstrate equivalency to the current USP-NF monograph assay method, which requires the use of titration with perchloric acid as a titrant. This is done using benchtop quantitative nuclear magnetic resonance (qNMR) spectroscopy.