Base Notes Flavour Body and Taste Enhancement

1 Base Notes Flavour Body and Taste Enhancement 

Base notes contribute to the intrinsic taste of culinary products. This can be achieved by using basic savoury ingredients such as meat extract, bone-stock, yeast extract, fermented soy sauce, wheat gluten sauce, vegetable powders, herbs and spices. They provide a complex mixture of taste-active and taste-modifying compounds, some of them still unknown, in a typical and balanced composition. The basic taste can be 

As previously discussed, there is a tendency (e.g. in Europe) to reduce the amount of certain compounds (e.g. MSG, salt). Current research aims at identifying alternatives for these molecules without compromising quality. By applying state-of-the-art screening tools, such as taste dilution analysis (TDA) [16], receptor-based assays [17] and molecular modelling [18[, a number of MSG alternatives have recently been reported (Fig. 5.51). 

51 Molecules imparting or enhancing the umami-like taste in culinary products 

No additive Salty, bland, fatty, weak umami taste 1 

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