Flavoring agent
Spices as well as natural and artificial sweetening agents are important additives. Of the flavour enhancers, sodium, chloride is the most common and the oldest.
Monosodium glutamate was isolated as early as 1867 but its flavor-enhancing properties were not described until 1908 by a Japanese chemist, K. Ikeda.
It is used extensively in oriental foods and is thought to cause Chine restaurant syndrome (primarily hot flushes or the neck).
There is some evidence that it may cause brain damage in mice and monkeys. Other flavour potentiators include ethyl maltol, disodium inosinate and disodium guanylate.
Flavoring agent
Tannins: Natural Compounds in Herbs and Their Benefits
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Tannins are naturally occurring polyphenolic compounds found in many plants
and herbs. They are responsible for the dry, puckering sensation often
experien...
