MSG and 5-Nucleotides Added to Foods

The application of flavor potentiators in the food industry is determined by the enhancing effects of the potentiator. While there is little agreement on what sensory properties are intensified or masked by flavor potentiators, there is no question that the flavor potentiators modify the flavor perception of some food systems. The influence of IMP on different flavor notes is presented in Table 11.4. These data again show that different flavor notes are affected to different degrees by IMP. 

Influence of IMP on the Flavor, Aroma, and Texture Properties of Foods 

Source From Ajinomoto Company, Nucleotides. Part 3. Physical properties, Ajinomoto Company Inc. Tech. Bull, with permission. 

Flavor potentiators find wide usage in food products. Vegetables, sauces, soups, meats, and other savory foods constitute the major food applications. Typical food products and usage levels are presented in Table 11.5. The ability of the flavor potentiators to impart viscosity, drying, and fullness is a useful property in soups, 

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