Flavour enhancer

A substance that enhances the flavours of other substances without itself imparting any characteristic flavour of its own, e.g. monosodium glutamate and ribotide as well as sugar, salt, and vinegar in small quantities.

Substances added to food to exaggerate its taste or aroma. Flavour enhancers include monosodium glutamate, hydrolyzed vegetable protein, and maltol (a substance that occurs naturally in malt and tree bark). They are commonly added to gravies, oriental foods, and soups. See also food additives.

Main article: Flavor

Flavour enhancers are commonly added to commercially produced food products (eg. frozen dinners, instant soups, snackfoods) to make them taste more 'savoury'.

The commonly used flavour enhancers are:

Australian

• 621 monosodium glutamate, MSG
• 622 monopotassium glutamate
• 623 calcium diglutamate
• 624 monoammonium glutamate
• 625 magnesium diglutamate

European (by E number)

Food portal

• E620 Glutamic acid
• E621 Monosodium glutamate, MSG
• E622 Monopotassium glutamate
• E623 Calcium diglutamate
• E624 Monoammonium glutamate
• E625 Magnesium diglutamate
• E626 Guanylic acid
• E627 Disodium guanylate, sodium guanylate
• E628 Dipotassium guanylate
• E629 Calcium guanylate
• E630 Inosinic acid
• E631 Disodium inosinate
• E632 Dipotassium inosinate
• E633 Calcium inosinate
• E634 Calcium 5'-ribonucleotides
• E635 Disodium 5'-ribonucleotides
• E636 Maltol
• E637 Ethyl maltol
• E640 Glycine and its sodium salt
• E641 L-Leucine

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