Flavour enhancer
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Main article: Flavor
Flavour enhancers are food additives commonly added to food and designed to enhance the existing flavours of products. In western cultures, the 5th taste or umami went unrecognized for a long time. It was believed that flavour enhancers did not add any new taste of their own. It is now understood that these substances activate taste receptors for umami, and thus add this taste to products.[1]
The commonly used flavour enhancers are:
Contents |
[edit] Australian
- 620 glutamic acid
- 621 monosodium glutamate, MSG
- 622 monopotassium glutamate
- 623 calcium diglutamate
- 624 monoammonium glutamate
- 625 magnesium diglutamate
- 627 disodium 5'-guanylate
- 631 disodium 5’-inosinate
- 635 disodium 5’-ribonucleotides
- 636 maltol
- 637 ethyl maltol
- 640 glycine
- 641 l-leucine
[edit] European (by E number)
- Glutamic acid (an amino acid) and its salts:
- E620 Glutamic acid
- E621 Monosodium glutamate, MSG
- E622 Monopotassium glutamate
- E623 Calcium diglutamate
- E624 Monoammonium glutamate
- E625 Magnesium diglutamate
- Guanylic acid (a ribonucleotide) and its salts:
- E626 Guanylic acid
- E627 Disodium guanylate, sodium guanylate
- E628 Dipotassium guanylate
- E629 Calcium guanylate
- Inosinic acid (a ribonucleotide) and its salts:
- E630 Inosinic acid
- E631 Disodium inosinate
- E632 Dipotassium inosinate
- E633 Calcium inosinate
- Mixtures of guanylate and inosinate:
- Maltol and ethyl maltol:
- E636 Maltol
- E637 Ethyl maltol
- Amino acids and their salts:
- E640 Glycine and its sodium salt
- E641 L-Leucine
[edit] See also
[edit] References
- ^ Chaudhari N, Landin AM, Roper SD (2000). "A metabotropic glutamate receptor variant functions as a taste receptor". Nature Neuroscience 3 (2): 113–119. doi:10.1038/72053. PMID 10649565.
