Classification of flavor agents

Introduction: we often use some flavor agents, so there are many kinds of flavor agents, including monosodium glutamate or disodium nucleotides and scallop element, as well as alanine and glycine If you want to make a good dish, you must add some flavor agents, but not all dishes will be added with flavor agents Moreover, there are many kinds of flavor agents with preferential classification, so you must master the ingredients that must be added to the dish So, what are the types of flavor agents? Is it safe to use them? These aspects of knowledge can be directly clear, the safety net of small for you to introduce in detail Flavor enhancers, or flavor enhancers, are substances that supplement or enhance the original flavor of food When the use amount of these substances is lower than their individual detection threshold, they only enhance the flavor, and only when their use amount is higher than their individual detection threshold, they will produce fresh flavor Different from the four basic taste receptors of acid, sweetness, bitterness and saltiness, the flavor of the freshener is also different Flavor agents are mainly divided into two categories, the first category of amino acids: in addition to the flavor, there is also acid, such as L-glutamic acid, which can be neutralized properly to form sodium salt to eliminate the acid and increase the flavor In actual use, most of them are L-glutamic acid sodium, referred to as sodium glutamate, commonly known as monosodium glutamate At present, monosodium glutamate (monosodium glutamate) is used as seasoning in China, but other countries are mostly listed as food additives The second kind of nucleotides: fresheners developed after 1960s There are mainly 5 ′ - hypoxanthine nucleotides (inosinic acid, 5 ′ - IMP) and 5 ′ - guanine nucleotides (guanosine acid, 5 ′ - GMP) Freshness is better than monosodium glutamate The fresh taste of 5 '- GMP was stronger than that of 5' - imp If we add about 5% of 5 '- imp or 5' - GMP to the common monosodium glutamate, its flavor is several to ten times stronger than that of the common monosodium glutamate This kind of monosodium glutamate is called strong monosodium glutamate or extra fresh monosodium glutamate In addition, there are also a group of organic acids, such as succinic acid and its sodium salt, which are the main components of shellfish flavor The flavor of brewed food such as sauce, soy sauce and yellow rice wine is related to its existence What we have mentioned above is the classification of flavor agents For different types of flavor agents, in the process of adding flavor agents, there are also differences, and different flavor agents have different effects When cooking, try to add less flavor agents Although flavor agents can have a certain effect on food because they are also strong, some food can't be added with flavor agents To learn more about food additives and food safety, you can directly log in to Baibai safety net Editor in charge: he xianrob