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

Flavor potentiators

Apart from the food components that trigger the taste, odor and trigeminal impressions, there are some components that are capable of supplementing, enhancing or modifying the flavor of food, although they have little or no flavor of their own at typical usage levels. These substances are commonly known as flavor potentiators.

Flavor potentiators have been used for centuries to improve food flavor. Flavor potentiators are chemicals which themselves have little or no odor or taste. The effect of flavor potentiators is accompanied by changes in the mouth feel of the product thereby inducing a sensation of fullness or satisfaction.

With the increasing demand for convenience and "instant" foods, which are usually produced using high heat processes that decrease flavor, food manufacturers have relied on flavor potentiators to provide the flavor impact that consumers demand at a reasonable cost.

A variety of flavor potentiators are available for use, including monosodium L-glutamate (MSG), disodium 5′-inosinate (IMP), disodium 5′-guanylate (GMP), hydrolyzed vegetable protein, and yeast. Salt, although not classed as a food additive, is the most widely used flavour potentiator.
Flavor potentiators