Flavor potentiators |
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| Authors: | J A Maga |
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| Affiliation: | 1. Professor of Food Science and Nutrition , Colorado State University , Fort Collins, Colorado;2. Research Food Scientists Food Development Laboratories, Central Research Laboratories , Ajinomoto Company, Inc. , Kanagawa, Japan |
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| Abstract: | This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'-nucleotides. In addition, their food occurrences, mode of action, manufacturing procedures, and methods of analyses will be discussed. Also, attention will be given to miscellaneous compounds that possess flavor potentiating properties. |
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