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Genomics & Proteomics:

These compounds have been identified as nucleotides and their effect is attributed to their synergistic properties (properties that enhance the effect of natural taste components). Two in this group are inosinate disodium and GMP disodium.

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Several theories attempt to explain how MSG and other flavor enhancers and potentiometers work. One theory is that they increase the sensitivity of the taste buds increase in taste. The second suggests that increased salivation due to taste enhancers will increase the perception of taste. The third theory of heightened taste perception is based on the observation that taste enhancers produce certain physical sensations in
in the mouth such as cold and heat.

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From the root word acid in acidulants, it can be inferred that this class of compounds tends to lower the pH of any food into which the compounds are incorporated. Acidifiers too enhance desirable flavors and in many cases, such as pickled products, are the main flavor component.

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Vinegar Acetic acid, CH3COOH) is added to relishes, chili sauce, ketchup, and spices as a flavoring ingredient and to help preserve their products. Since microbial spoilage of food is inhibited by lowering the pH, For this purpose, acidifying substances are used in many cases. Many acidulants occur naturally in foods eg citric acid in citrus fruits, malic acid in apples, and acetic acid in vinegar; all three are contained in figs).

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