Flavor enhancement is loosely defined as any compound that improves a flavor or smell. In this article we’ll look at the impact of amino acids on changing the savory flavor profile of your products, as well as a few other options that may enhance finished product taste and aroma, while providing a cleaner label.
Umami – The Fifth Flavor
The word umami (EU) has been coined to describe the fifth flavor, rounding out sweet, salty, bitter and sour flavors. When translated, the term roughly means “deliciousness” in Japanese, which lacks the quantitative aspects needed to physically describe flavor attributes. Sensory professionals may prefer to describe umami as meaty, savory, ripe, or rich. Glutamates – glutamic acid, its ions and salts – are the flavor-enhancing compounds that produce the umami effect in food. Aspartic Acid (EU) contributes a sour taste that, when used in combination with glutamic acid, can round out the umami flavor. The inclusion of inosine-5’-monophosphate (IMP) or guanosine-5’-monophosphate (GNP) intensifies the umami effect when used with glutamates as well. A 50-50 blend of IMP and MSG (EU) produces an 8-fold increase in the umami effect in your food.
Kokumi – The Sixth Flavor
Flavor systems that aid in enhancing existing product flavor could be made using yeast extract (EU), which provides a savory flavor note to products. It can also aid in masking salt removal when using sodium alternatives that may have metallic or bitter flavors. Yeast extracts can also help produce a kokumi effect, the newest flavor researchers have defined. Kokumi (EU) intensifies other flavor sensations, rounds out the finished product flavor profile, and aids in the consumer perceiving a richness to the food.
Free Glutamates
Many materials contain naturally occurring free glutamates, which are effective at enhancing the flavor of foods that use them as components. This becomes especially important when your customer is label-sensitive for added ingredients. Ingredients that may add a flavor component with their free glutamate content include aged dairy products like parmesan, emmental and roquefort cheese, as well as walnuts, seaweed, peas, corn, tomatoes and mushrooms, to name a few. If a savory dish is missing a flavor aspect, consider the use of tomato as a flavor-contributing ingredient. Glutamate and aspartic acid are key elements that make a ripe tomato’s flavor. Consider these options if your product development limits your use of amino acids or yeast extracts on your label.
Labeling Concerns
If you’re concerned about labeling, use these briefs to find the information you need:
- In the US, the FDA states that monosodium glutamate, yeast extracts, autolyzed yeast extracts and protein hydrolysates added to products for flavor must be labeled by their usual name, and not as flavors. However, foods with naturally occurring MSG in the ingredients may not claim “no MSG” nor can MSG be listed as “spices and flavoring”, according to the FDA. Also, autolyzed yeast extracts, hydrolyzed vegetable proteins and yeast extracts are acceptable ingredients for use in products distributed at Whole Foods markets.
- In the EU, flavor enhancing additives are permitted and must be labeled by name or E-number. Yeast extracts can be labeled as “yeast extract”. Refer to the regulations for allowed additives and use limits.
Product Resources (North America)
MSG from Ajinomoto®
Ajimate™ S-AX from Ajinomoto®
Springer® 0402 / 20-MG-L from Bio Springer North America
Pronal 80® RM-SD from Bio Springer North America
LBI S67 from Lallemand Human Nutrition
LBI P173 from Lallemand Human Nutrition
High-Lyfe™ 560 A from Lallemand Human Nutrition
Product Resources (Europe)
L-Aspartic Acid FCC from Glanbia Nutritionals
Pronal® 5101/24-PW-L from Biospringer
Springer® 2012/20-MG-L from Biospringer
High-Lyfe™ 510C from Lallemand Human Nutrition
LBI LS55 from Lallemand Human Nutrition
LBI LS70 from Lallemand Human Nutrition
Sources
“Consensus Meeting: Monosodium Glutamate – an update.” European Journal of Clinical Nutrition.
Kawai, M., Atsushi, O., and Yoici, U. “Taste Enhancements Between Various Amino Acids and IMP.” Chemical Senses.
“Understanding Umami” – Science and Food UCLA
Jinap, S. and Hajeb, P. “Glutamate. Its applications in food and contribution to health.” Appetite.
“Questions and Answers on Monosodium Glutamate.” FDA.gov
“The Composition of Umami” – Umami Information Center
Ault, A. “The Monosodium Glutamate Story: The Commercial Production of MSG and Other Amino Acids.” Journal of Chemical Education.
Bradbury, J. “Taste Perception: Cracking the Code.” PLoS Biology.
Marcus, J. “Unleashing the Power of Umami” IFT.org website
European Association for Specialty Yeast Products – Product Information and Applications page
“About Taste” – the Science of Cooking
“Practical Molecular Gastronomy, Part 5” – Khymos.org
“Beauty and the Yeast.” Food Product Design
Kristy, Y. “Can’t Get Enough of Umami: Revealing the Fifth Element of Taste.” Journal of Young Investigators.
“Umami – If you’ve Got It, Flaunt It.” Mushroom Council – mushroominfo.org
Monell Chemical Senses Center. “Sweet, Salty, Sour, Bitter, and Umami: Variants of “Umami Taste Receptor Contribute to our Individualized Flavor Worlds.” ScienceDaily.
“Sweet, Salt, Bitter, Sour – They Ain’t The Half of It.” – Biological Exceptions Blog
“The Chemistry of Beef Flavor” – beefresearch.org
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