Source

Flavor enhancers are mainly derived from natural extracts, chemical synthesis, and fermentation products. In recent years, the use of biotechnology for targeted fermentation to produce natural flavor enhancers has become a major trend.

Characteristics

Flavor enhancers do not directly provide a strong singular taste but work by synergizing or enhancing umami to effectively amplify the inherent flavors of food, improving overall taste balance. They can significantly reduce salt usage while refining the sensory experience.

Applications

Widely used in compound seasonings, soups, snacks, meat products, and convenience foods to enhance flavor complexity and palatability. They serve as a key technical support in reduced-sodium products. Application requires precise dosage control to avoid masking the natural taste of food or generating undesirable flavors