Types of flavor agents

Introduction: flavor enhancer is also known as flavor enhancer It is a kind of food additive added in food According to its chemical properties, flavor agents are divided into amino acids and ribonucleotides In the process of making dishes, we will add salt or monosodium glutamate, which can make food taste more delicious The freshener is a very common food additive, mainly including monosodium glutamate and so on So what are the types of fresheners? Because there are many kinds of fresheners, please give us a detailed introduction about the fresheners 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 receptors of acid, sweet, bitter and salty four basic flavors, the taste of fresheners is also different They do not affect any other taste and stimulation, but only enhance their own flavor characteristics, so as to improve the taste of food They play a good role in increasing the taste of various vegetables, meat, poultry, milk, aquatic products and even wine At present, the permitted flavor agents in China are L-glutamate, 5 '- guanosine disodium, 5' - inosine disodium, 5 '- savory nucleotide disodium, succinate disodium, L-Alanine and glycine As well as plant hydrolyzed protein, animal hydrolyzed protein, yeast extract, etc According to their chemical properties, there are two kinds of flavor agents: amino acids and ribonucleotides Amino acid flavor agents are mainly L-glutamate (MSG), L-aspartate (sodium aspartate), L-Alanine (L-alanine), glycine (glycine) Ribonucleotide flavor agents mainly include 51 Inosinate (IMP), 51 guanylate (GMP), succinic acid, and their sodium salts Hydrolyzed protein and yeast extract contain a lot of amino acids and ribonucleic acids, which belong to compound flavor agent What we have introduced above is about the types of flavor agents, and the types of flavor agents It's quite a lot When cooking, you can adjust the taste of the food by adding the flavor agent properly Most of the flavor agents have very strong flavor characteristics Different types of food will also have a certain effect on the flavor agent, but most of the flavor agents are relatively stable during the use process To learn more about food additives and food safety, you can directly log in to Baibai safety net Editor in charge: he xianrob