Savoury enhancement

More recently, some new savoury-enhancing molecules have been described by Soldo and Hofmann [12] (alapyraidine 10, Fig. 21.3). In addition, it was found that potentially pungent compounds such as midchain unsaturated alka-... 

Maltodextrins, which are effectively a low DE glucose spray-dried syrup, are sometimes added to biscuits to enhance crispness. The low sweetness of the maltodextrins is a plus since they can be used in savoury biscuits where the sweetness of sugar would be inappropriate. 

By market volume the most important flavour molecule is L-glutamic acid. In 2004, the worldwide annual MSG production was estimated to be amount 1,500,0001 [21]. The amino acid is extensively used as taste enhancer, frequently in conjunction with nucleotides, a flavour impression which is also referred to as umamf, a term derived from the Japanese meaning deliciousness or a savoury or palatable taste. MSG is manufactured by aerobic cultivation of Coryne-bacterium glutamicum on starch hydrolysates or molasses media in large-scale bioreactors (up to 500 m ). Production strains with modified metabolic flux profiles and highly permeable cell walls for an improved product secretion are... 

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... 

The sensation of savouriness is distinct from that of saltiness, and is sometimes called umami (the Japanese for savoury). It is largely due to the presence of free amino acids in foods, and hence permits detection of protein-rich foods. Stimulation of the umami receptors of the tongue is the basis of flavour enhancers such as monosodium glutamate, which is an important constituent of traditional oriental condiments, and is widely used in manufactured foods. 

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