Salt-taste enhancers

Salt has had a significant impact on the economies of some countries, and in some places it stUl does. Salt was the first chemical recognized and used in ancient times (69). It was first used in food for taste enhancement and as a preservative (see SoDlUMCOMPOUNDS). 

Salt is the best known taste enhancer for a variety of foods. Monosodium glutamate (MSG) and nucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP), are known to enhance flavor and are recognia as the "umami taste" in Oriental cuisine. They have longer aftertastes than the "basic... 

Salty taste enhancing preparations or compounds besides KCl were described. For example, a mixture of certain amino acids based on L-lysine were used to increase the saltiness of a NaCl-reduced preparation [34] y-aminobutyric acid (4) was also used as a salty taste enhancer [35]. Some dipeptides such as N-l-ornithyl taurine hydrochloride or N-L-lysinyl taurine hydrochloride were described as very salty with a clean salt taste [36]. Additionally, choline chloride was suggested as a salt enhancer [37]. 

A new taste enhancer was isolated from a beef broth and identified as A-(l-carboxye-thyl)-6-(hydroxymethyl)pyridinium-3-ol iimer salt (60, alapyridaine Fig. 3.35) ]85]. The authors found that it increases the sweetness and umami character when added to a synthetic beef broth. The same compound forms also during the Maillard reaction between glucose and alanine ]86]. Its formation can be explained via 3-deoxyglu-cosone and 5-hydroxymethyl-2-furfural as intermediates ]84]. 

Last but not least, it must be mentioned that sodium chloride (often referred to as the poor man s flavour enhancer ) has a flavour enhancing effect at usage levels below and above its taste threshold (370 to 5000 ppm). Without salt, many foods (both sweet and savoury) have a flat taste. Salt may enhance sweemess and mouthfeel and decrease bitter, sour and metallic sensations [4, 32]. Even in sweet foods such as cakes, candies and toffees, salt has its place. However, its presence is most critical for... 

For the composition of vegetable flavourings it is essential to distinguish the flavour from the taste part this taste is a balanced composition of harsh, slight bitter acids with salt, some taste enhancers (nucleotides) and sugar to impart a slight sweetness. 

Products and Uses Used in foods as a flavor enhancer, in tobacco as a taste enhancer, in cosmetics and toiletries as a preservative. Also considered a dietary supplement, nutrient, antioxidant (slows down spoiling), and a salt substitute. 

The influence of flavor potentiators on the basic taste sensations is controversial. Early studies suggested that MSG intensified the sweetness or saltiness of a food when these tastes were near their optimum level while sourness and bitterness were found to be suppressed in some food systems [24]. However, Lockhart and Gainer [25] found no enhancement of either sweet or salt tastes by MSG. Mosel and Kantrowitz [26] also found no enhancanent of either sweet or salt tastes but substantial reductions in the sensory thresholds of sour (2x) and bitter (30x). Van Cott et al. [27] found the opposite that sweet and salt thresholds were lower, and sour and bitter showed no change. Yamaguchi and Kimizuka [28] found no significant influence of MSG on any of the basic tastes. 

N-(l-carboxyethyl)-6-hydroxymethyl-pyridinium-3-ol inner salt ([-h]-[s] configuration) (Figure 11.5) was recently discovered as a taste enhancer [61]. Ottinger et al. 

The existence of protein receptors in the tongues of mice and cows have been shown. Monosodium L-glutamate MSG [142-47-2] is utilized as a food flavor enhancer in various seasonings and processed foods. D-Glutamate is tasteless. L-Aspartic acid salt has a weaker taste of umami. Glycine and L-alanine are slightly sweet. The relationship between taste and amino acid stmcture has been discussed (222). 

Cashew kernels possess pleasant taste and flavor and are eaten either raw or roasted with salt. The raw nuts, which are packed in flexible packages, are usually marketed as plain cashews. The roasted nuts are usually fried in vegetable oil to light brown colour, salted and packed in cans. The flavor characteristics of plain cashew nuts are enhanced as a result of oil roasting. A literature review revealed that the flavor constituents of plain or roasted cashew nuts have not been investigated previously. In the present study, the authors have attempted to isolate the flavor compounds by steam distillation and extraction and to identify them by GC and GC-MS techniques. Thirty six compounds have been identified for the first time. 

Ottinger el al.2S6 have applied their comparative taste dilution analysis (cTDA) to examine the extractable products from heated aqueous D-glucose and L-alanine that were not solvent-extractable. One HPLC fraction proved to be a strong sweetness enhancer. It was isolated and submitted to LC-MS and NMR, both ID and 2D the results, together with its synthesis from HMF and alanine, unequivocally identified it as the inner salt of /V-( I -carboxycthyl)-6-(hydroxy-methyl)pyridinium-3-ol (alapyridaine, Structure 45). It has no taste on its own, which in many applications would be an advantage. Depending on the pH, it lowers the detection threshold of sweet sugars, amino acids, and aspartame, the... 

The salty taste is best exhibited by sodium chloride. It is sometimes claimed that the taste of salt by itself is unpleasant and that the main purpose of salt as a food component is to act as a flavor enhancer or flavor potentiator. The taste of salts depends on the nature of both cation and anion. As the molecular weight of either cation or anion— or both—increases, salts are likely to taste bitter. The lead and beryllium salts of acetic acid have a sweet taste. The taste of a number of salts is presented in Table 7-4. 

Monosodium glutamate (MSG) is the sodium salt of glutamic acid. The flavor-enhancing property is not limited to MSG. Similar taste properties are found in the L-forms of q-amino dicarboxylates with four to seven carbon atoms. The intensity of flavor is related to the chemical structure of these compounds. Other amino acids that have similar taste properties are the salts of ibotenic acid, tricholomic acid, and L-thean-ine. 

Effervescents comprise a soluble organic acid and an alkali metal carbonate salt. Citric acid is most commonly used for its flavor-enhancing properties. Malic acid imparts a smoother after taste and fumaric, ascorbic, adipic, and tartaric acids are less commonly used [14], Sodium bicarbonate is the most common alkali, but potassium bicarbonate can be used if sodium levels are a potential issue with the formulation. Both sodium and potassium carbonate can also be employed. Other excipients include water-soluble binders such as dextrose or lactose, and binder levels are kept to a minimum to avoid retardation of disintegration. All ingredients must be anhydrous to prevent the components within the formulation reacting with each other during storage. 

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