What are the commonly used flavor agents

Introduction: when cooking, we often choose flavoring agent, which is mainly a kind of food additive It can make food have a lot of flavors Common flavoring agents include citric acid, lactic acid, malic acid, etc When cooking or stewing, there will be more or less flavoring agent added In fact, the flavoring agent is an additive, which can enhance the original flavor of food There are many amino acids and nucleotides in the flavoring agent, and some organic acids in the flavoring agent, which can improve the flavor of the original food during the production process So what are the commonly used flavoring agents? Please go to Baibai safety net to introduce them in detail Fresheners can not only enhance the flavor of food, but also belong to a kind of food additives According to the chemical properties, they can be divided into two categories ① Amino acids: in addition to fresh taste, there is also sour taste, such as L-glutamic acid When properly neutralized into sodium salt, the sour taste will be eliminated and the fresh taste will increase In actual use, it is usually L-glutamic acid sodium, which is called monosodium glutamate for short When pH is 3.2 (isoelectric point), it has the lowest taste, when pH is 6, it has the highest taste, when pH is more than 7, it disappears because of the formation of disodium glutamate In addition, glutamic acid or sodium glutamate aqueous solution is heated at high temperature (> 120 ℃) for a long time, dehydrated within the molecule, and pyroglutamic acid is formed, which loses its flavor The coexistence of salt and monosodium glutamate can enhance the flavor At present, monosodium glutamate (monosodium glutamate) is used as seasoning in China, but other countries are mostly listed as food additives ② 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% 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 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 fresh taste of brewed food such as sauce, soy sauce and rice wine is related to its existence According to the common sense of taste, acid, sweetness, bitterness and saltiness are the most basic four tastes, while the receptors of fresh taste are different from those of the four tastes, and the taste sense is also very different What we mentioned above is the type of flavor agent When cooking, try to add less flavor agent as much as possible, because adding too much flavor agent will directly affect your health The function of flavor agent is mainly to improve the taste of food, which is a common food additive You must master the use amount of flavor agent If you use too much, you will There is a lot of harm To learn more about food additives and food safety, you can directly log in to Baibai safety net Editor in charge: he xianrob