flavor enhancer
Quick Summary
Flavor enhancers are substances added to food to intensify its natural taste. The concept originated in Asia, where seaweed was used to enrich soup stocks. The key flavor-enhancing component of seaweed was identified as the amino acid l-glutamate, leading to the commercial use of monosodium glutamate (MSG). This rich, savory taste associated with glutamate is known as umami.1
Other compounds used as flavor enhancers include 5′-ribonucleotides, inosine monophosphate (IMP), guanosine monophosphate (GMP), yeast extract, and hydrolyzed vegetable protein. These enhancers are commonly found in soups, broths, sauces, gravies, spice blends, and processed meats.1
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