The functions of flavor enhancer

Flavorings ether imparts a particular flavor to food or modifies flavors already present. Flavor enhancers, on the other hand, intensify flavors already present especially when the desirable flavors are relatively weak.

Flavor enhancers intensify mostly attributes of mouth feel such as dryness and astringency. Flavor enhancers are chemical compounds or materials that are used in very minutes quantities. At the levels of parts per thousand, in which they are usually used they do not add any flavor of their own to the food.

First used in fish and meat dishes they a now intensify desired flavors and mask unwanted ones in beverages, processed fruit and vegetables and bakes goods like breads and cakes.

Monosodium glutamate is one of the best known and is widely used flavor enhancers. Disodium guanylate and disodium inosinate are also common.

Most people are familiar with the use of table salt to enhance the flavor of a wide variety of foods. Salt can be an effective enhancer even at levels far below the threshold for salty taste and is widely used in processed foods such as canned vegetables and soups.
The functions of flavor enhancer