Definition of flavor potentiators

Flavor potentiators have been used for centuries to improve food flavor. It is a substance which when present in a food accentuates the taste of the food without contributing any flavor of its own. By definition, it is a substance which increases the "perceived intensity" of a flavor of another substance.

The effect of flavor potentiators is accompanied by changes in the mouth feel or the product thereby inducing a sensation of fullness or satisfaction.

Naturally occurring flavor potentiators in food: beef, cheese, cod, scallop
Compounds used as flavor potentiators in food: monosodium glutamate, monopotassium glutamate, monoammonium glutamate

Monosodium glutamate can intensify the flavor of foods to which it is added, and also can provide its own taste, including a sensation of fullness in the mouth. MSG is normally effective in terms of a relatively few parts per thousand but far less powerful than the newer potentiators.

Monopotassium glutamate: Potassium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from same source as that for Glutamic acid. Less used and not as salty, low sodium salt substitute.
Definition of flavor potentiators