Flavours enhancers

Joint FAOAVHO Expert Committee on Food Additives, Toxicological Evaluation of Some Food Colours, Enzymes, Flavour Enhancers, Thickening Agents, and Certain Other Food Additives, WHO Food Series, Geneva, 6, 74, 1975. 

Miscellaneous Food Additives Directive 95/2/EC (e.g. preservatives, antioxidants, emulsifiers, stabilisers, thickeners, flavour enhancers, acidity regulators, etc.)... 

Several other functional characteristics of sweet carbohydrates may have importance for certain products, too, like flavour enhancement. Therefore, one of the important steps in using the appropriate sweetener or sweetener system is the basic decision whether functionality of the sweeteners used is appropriate for the product to be sweetened and to select an appropriate sweetener or rather a sweetener system. 

Other than the sweeteners discussed so far thaumatin is a polypeptide consisting of amino acids commonly found in food proteins. It is quickly and completely digested like proteins and did, after demonstration of its metabolic characteristics, only require a rather limited set of safety data. In contrast to the other intense sweeteners the ADI of thaumatin is not specified , as for substances of similar composition.27 It is approved in many countries but, owing to its flavour enhancing properties, is often used as a flavour enhancer rather than a sweetener. 

Flavour enhancer Substance which enhances the existing taste and/or odour of a foodstuff... 

Flavour enhancers (salt substitute, seasoning agent) Flavouring agent (flavouring adjunct, flavour)... 

---