Food Chemistry and Fish in Nutrition ( 2+1)

12.1.5 Flavor enhancers

Flavor enhancers

Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, among other methods) or created artificially.

i) Acidulants: Acidulants are additives that give a sharp taste to foods. They also assist in the setting of gels and to act as preservatives. Many natural foods are acidic. For example, oranges, lemons, apples, tomatoes, cheese and yoghurt contain natural acids, such as citric acid, that give them their characteristically sharp taste.  Some important acidulants are acetic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid and tartaric acid

ii) Bases:  Bicarbonates, particularly bicarbonate of soda, are used as mild alkalis whilst phosphates are used for their buffering action as well as for their characteristic taste..