Flavor Enhancer

The use of food flavor enhancers plays an important role in the development of the food industry, but if not used scientifically they can also have a significant negative impact. The most important principles in the use of food additives are safety and efficacy, of which safety is more important. There is an important concept to measure the safety of food additives - the Allowable Daily Intake (i.e., ADI), and there is no problem if this amount of additive is consumed every day.
As a food flavor enhancer it is important to have three flavor presenting properties at the same time:
1. It has its own fresh taste, and the taste threshold is low, even at low concentrations can stimulate the senses and show a fresh flavor;
2. No effect on the original taste of food, i.e., the addition of food flavor enhancers will not affect the basic taste of acid, sweet, bitter, salty and other sensory stimulation;
3. can complement and enhance the original flavor of food, can give a satisfactory fresh taste, especially in the presence of salt in the salty food has a more significant effect of flavor enhancement
Fresh taste does not affect any other taste stimuli, but only enhances their respective flavor characteristics, thus improving the palatability of food. Some flavor enhancers, when used in combination with MSG, have a significant synergistic effect and can greatly increase the intensity of the freshness of MSG (generally by as much as 10 times).