Flavor enhancers synergistic effect

Artificial vanilla flavoring is a solution of pure synthesized vanillin, 4-hydroxy-3-methoxybenzaldehyde. Mixtures of vanillin with other toxicants enhance mutagenic effects 31 and produce synergistic inhibition of lignocellulose degradation when mixed with catechol. 32 Vanillin potentiates the hepatotoxicity of carbon tetrachloride. 331 Mixtures of vanillin and cigarette smoke condensates induce sister-chromatid exchanges. 34 ... 

C. and citrates are extensively used in food as an acidulant in drinks, jams, candies, jellies and canned fruit, in baking powder and as flavor enhancer. It has a synergistic effect to antioxidants, especially for fats and oils (- food additives). 

Functional properties are high sweetness (r.s. 120-180), synergistic sweetening effects, flavor enhancement, moisture management, crystal growth control, browning reaction and freezing point depression. F. and its syrups are mainly used in food and pharmaceutical industries, in the latter for infusion fluids, for parenteral nutrition forms, and for health and sports dietetics. 

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