Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Flavor potentiators.

J A Maga

    Critical Reviews in Food Science and Nutrition
    |January 1, 1983
    PubMed
    Summary
    This summary is machine-generated.

    This review explores flavor potentiators like monosodium glutamate (MSG) and 5'-nucleotides, detailing their properties, occurrence, and action. It covers chemical, metabolic, and consumptive aspects, offering a comprehensive overview for food science professionals.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Identification and characterization of a Plasmodium falciparum RNA polymerase gene with similarity to mitochondrial RNA polymerases.

    Molecular and biochemical parasitology·2001
    Same author

    Unravelling the kinetoplastid paraflagellar rod.

    Trends in cell biology·1999
    Same author

    Genetic dissection of the Leishmania paraflagellar rod, a unique flagellar cytoskeleton structure.

    Journal of cell science·1999
    Same author

    Leishmania RNA virus 1-mediated cap-independent translation.

    Molecular and cellular biology·1995
    Same author

    Transcriptional regulation of DNA damage responsive (DDR) genes in different rad mutant strains of Saccharomyces cerevisiae.

    Molecular & general genetics : MGG·1986
    Same author

    A pharmacologically potent natural product in the bovine retina.

    Experimental eye research·1986
    Same journal

    Gelatin-polyelectrolyte polysaccharide complexes for encapsulation of natural pigments: formation mechanisms and functionality.

    Critical reviews in food science and nutrition·2026
    Same journal

    Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks.

    Critical reviews in food science and nutrition·2026
    Same journal

    From greasiness to creaminess: multiscale mechanisms, structuring strategies, and AI‑assisted evaluation.

    Critical reviews in food science and nutrition·2026
    Same journal

    A comprehensive review of phage immobilization and encapsulation for the application in food safety.

    Critical reviews in food science and nutrition·2026
    Same journal

    Plant-derived extracellular vesicles: multifunctional nanocarriers bridging food bioactivity and therapeutics.

    Critical reviews in food science and nutrition·2026
    Same journal

    Strategies for cell-based meat production based on 3D-printed scaffolds.

    Critical reviews in food science and nutrition·2026
    See all related articles

    Area of Science:

    • Food Science
    • Sensory Science
    • Biochemistry

    Background:

    • Flavor potentiation significantly impacts food palatability and consumer acceptance.
    • Monosodium glutamate (MSG) and 5 '-nucleotides are key compounds that enhance taste perception.
    • Understanding these potentiators is crucial for food product development and quality control.

    Purpose of the Study:

    • To comprehensively review and evaluate data on flavor potentiators.
    • To discuss the historical, chemical, organoleptic, metabolic, and physiological properties of these compounds.
    • To examine their occurrence in food, mode of action, manufacturing, and analysis.

    Main Methods:

    • Literature review and data synthesis.
    • Evaluation of existing scientific data on flavor potentiators.

    Related Experiment Videos

  • Discussion of chemical, metabolic, and physiological properties.

    • Main Results:

    • Extensive data presented on monosodium glutamate and 5 '-nucleotides.
    • Detailed analysis of their food occurrences, mode of action, and manufacturing.
    • Consideration of miscellaneous flavor-potentiating compounds.

    Conclusions:

    • Flavor potentiators, particularly MSG and 5 '-nucleotides, play a vital role in food flavor.
    • A thorough understanding of their multifaceted properties is essential for the food industry.
    • Further research into miscellaneous potentiators may reveal novel applications.