Enhancing the flavor of foods is an art that is critical to the
acceptability of foods, and a restaurant can succeed or fail depending
on how that art is practiced.
Flavour enhancers
intensify flavors already present, especially when the desirable flavors
are relatively weak. Enhancers themselves contribute little flavor to a
food.
Salt’s
best known function is to enhance the flavor of foods. People like salt
because human bodies need sodium chloride. Breads are less bland;
cheeses are not as bitter and processed meats are more flavorful in part
because of the addition of salt.
Other best-known and most popular flavor enhancer is Monosodium glutamate (MSG).
Flavor enhancers intensify mostly attributes of mouth feel such as dryness and astringency.
Flavor
enhancers increase the sensitivity of the taste buds thus increasing
flavor. It is also suggest that an increase in salivation as a result of
the flavor enhancers will increase flavor perception.
What are the functions of flavor enhancer?
Flavor can be refer to a biological perception such that it is the sensation produced by a material taken in the mouth, or flavor can refer to an attribute of the material being perceived. Flavor perception depends on structure, texture and oral manipulation of food. While the term flavorings is used for all types of natural, nature identical and synthetic mixtures for flavoring purposes.
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