Taste Enhancer Research Articles

A conceptual review on Bilwadi Gutika in female reproductive system

Food acts nutrition and sometimes a medicine. Nowadays the food which are consuming is having reduced amount of nutrition and lack in medicinal action because of use of endocrine disrupting chemicals like preservatives, dyes, taste enhancers, processing of food etc. They can also come through fertilizers which are sprayed to vegetables and fruits. The concept of Gara Visha and Viruddha Ahara is similar to EDC’s. Their action or effect is on all the system but mainly reproduction system. Bilwadi Gutika acts as detoxifying because of Kaphavata Hara action and Visha Hara action.

Discovery of N-succinyl-L-isoleucine as a novel taste enhancer via multisensory techniques and molecular simulations

As awareness of health implications associated with dietary habits elevates alongside an increase in living standards, the trend toward minimizing sodium chloride and monosodium glutamate consumption has gained prominence. This study explored a novel taste enhancer, N-succinyl-L-isoleucine (N-Suc-Ile), focusing on its synthesis, taste-enhancing effects, and taste-enhancing mechanism. The synthesis of N-Suc-Ile was achieved through enzymatic catalysis employing food-grade enzymes in an aqueous environment, achieving yielding 30.22 %. Quantitative descriptive analysis revealed that the addition of N-Suc-Ile significantly enhanced the intensities of umami (13.11–37.70 %), saltiness (11.11–38.10 %), and kokumi (12.73–49.10 %) in a concentration-dependent manner (0.25–1 mg/L). Furthermore, time-intensity results showed that the durations of both umami and saltiness were prolonged by 46.88 % and 50 %, respectively, with the addition of 1 mg/L N-Suc-Ile. Analysis using sigmoid curves further validated N-Suc-Ile's synergistic effects in enhancing umami and saltiness. Molecular docking and dynamic simulation indicated that N-Suc-Ile bound effectively and stably to taste receptors, enhancing the sensations of umami, saltiness, and kokumi. These findings underscored the potential of N-Suc-Ile as a taste enhancer, suggesting its application could ensure the taste of food products while aligning with health-conscious consumer preferences.

Based on green synthesis, multisensory evaluations and molecular simulation approaches: Exploring the taste-enhancing characteristics and mechanisms of N-succinyl-L-leucine

N-Succinyl amino acids (N-Suc-AAs) are increasingly recognized for their potential as taste-active compounds. However, research into the green synthesis, taste-enhancing properties, and mechanisms of N-succinyl-L-leucine (N-Suc-Leu) remains limited. This study employed an enzymatic synthesis method, catalyzed by protamex and pancreatin, to produce N-Suc-Leu, with its structure confirmed. Multiple sensory techniques demonstrated that N-Suc-Leu markedly enhanced the umami, saltiness, and kokumi intensity, and prolonged the duration of umami by 25%. Sigmoid curve analysis further revealed the synergistic enhancement of N-Suc-Leu on the perceptions of umami and saltiness. Molecular docking and dynamics simulations revealed that N-Suc-Leu could bind with T1R1, T1R3, TMC4, and CaSR, enhancing the sensations of saltiness, umami, and kokumi, and bound closely to these receptors without altering their overall conformation. These findings offered a systematic explanation of the potential and mechanism of enzymatically synthesized N-Suc-Leu in enhancing taste and provided novel insights into potential strategies for the development and innovation of taste enhancers and food flavors.

Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure

This study investigated the taste enhancing effects of N-lauroyl amino acids, including N-lauroyl-phenylalanine, N-lauroyl-tryptophan and N-lauroyl-tyrosine. Sensory results obtained through TDS, TCATA, and TI assessments indicated that all N-Lau-AAs significantly increased the umami intensity and duration of solutions such as simulated chicken broth. Moreover, these compounds masked bitter taste, with LTR showing the most pronounced reduction of bitterness. LP had the effect of enhancing saltiness, whereas LTR and LTY diminished saltiness. Structural analysis revealed a correlation between the chemical structure of N-Lau-AAs and their sensory properties. The presence of carbon‑carbon double bond (CC) was positively correlated with umami intensity and negatively correlated with bitter and salty parameters. Phenolic hydroxyl groups (OH) were negatively correlated with umami intensity and positively correlated with a decrease in bitterness intensity and duration. Overall, this study provides valuable insights into the taste enhancement potential of N-Lau-AAs as taste enhancers in the food industry.

Tailored Sticky Solutions: 3D-Printed Miconazole Buccal Films for Pediatric Oral Candidiasis.

In this research, 3D-printed antifungal buccal films (BFs) were manufactured as a potential alternative to commercially available antifungal oral gels addressing key considerations such as ease of manufacturing, convenience of administration, enhanced drug efficacy and suitability of paediatric patients. The fabrication process involved the use of a semi-solid extrusion method to create BFs from zein-Poly-Vinyl-Pyrrolidone (zein-PVP) polymer blend, which served as a carrier for drug (miconazole) and taste enhancers. After manufacturing, it was determined that the disintegration time for all films was less than 10min. However, these films are designed to adhere to buccal tissue, ensuring sustained drug release. Approximately 80% of the miconazole was released gradually over 2h from the zein/PVP matrix of the 3D printed films. Moreover, a detailed physicochemical characterization including spectroscopic and thermal methods was conducted to assess solid state and thermal stability of film constituents. Mucoadhesive properties and mechanical evaluation were also studied, while permeability studies revealed the extent to which film-loaded miconazole permeates through buccal tissue compared to commercially available oral gel formulation. Histological evaluation of the treated tissues was followed. Furthermore, in vitro antifungal activity was assessed for the developed films and the commercial oral gel. Finally, films underwent a two-month drug stability test to ascertain the suitability of the BFs for clinical application. The results demonstrate that 3D-printed films are a promising alternative for local administration of miconazole in the oral cavity.

Effects of turmeric meal supplementations on performance, carcass traits and meat antioxidant enzymes of broilers fed diets containing monosodium glutamate

The use of monosodium glutamate (MSG) as a potential taste enhancer in poultry nutrition is discouraged due to its perceived adverse effects. Hence, this study evaluated the impacts of turmeric powder (TP) on performance and some meat qualities of chickens fed MSG. Three hundred broilers were divided into four diets: T1 (control), T2 (1.25 g MSG/kg), T3 (1.25 g MSG/kg and 1.25 g TP/kg), and T4 (1.25 g MSG/kg and 2.50 g TP/kg). Results indicated increased (P

The effect of viscosity on flavour, mouthfeel and koku enhancement by tastants and yeast extracts in beef broths

This study investigated the effect of viscosity on the dynamic sensory perception of savoury beef broths enriched with savoury enhancers to evaluate the effect of perceived thickness on the koku enhancement effect (i.e. thickness, flavour duration, and complexity). Beef broths were enriched with five combinations of tastants and taste enhancers [none (control); sodium chloride (NaCl); a combination of monosodium glutamate (MSG) and inosine monophosphate (IMP); yeast extract (Kokumax-100); a combination of yeast extract (Kokumax-100) with MSG and IMP]. Three levels of viscosity [low (ƞ=0.72 mPa.s); medium (ƞ=2.94 mPa.s); high (ƞ=12.65 mPa.s)] were obtained by adding different concentrations of locust bean gum (0.00, 0.20, 0.40 w/w%) to beef broths. Temporal-Check-All-That-Apply (TCATA) profiling showed that yeast extract with MSG-IMP enhanced the intensity, richness, body, and duration of savoury sensations of low-viscous beef broths, demonstrating a koku enhancement effect. Increasing the viscosity of broths decreased the perception of taste (i.e. saltiness and savouriness) and flavour (i.e. beef flavour) for most broths, demonstrating a cross-modal suppression of taste and flavour by viscosity. Only broths with yeast extract (Kokumax-100) with MSG-IMP demonstrated stable flavour and taste enhancement across all broth viscosity levels. Koku enhancement by yeast extract (Kokumax-100) with MSG-IMP, MSG-IMP, and NaCl was observed for mouthfeel properties in broths with low and medium viscosity, but not in broths with high viscosity suggesting a suppression of koku enhancement at high broth viscosity. We conclude that (i) yeast extract (Kokumax-100) produces koku enhancement in liquid savoury broths when combined with taste enhancers monosodium glutamate (MSG) and inosine monophosphate (IMP), and (ii) the magnitude of the koku enhancement depends on the presence of taste enhancers and is attenuated at higher broth viscosity.

Umami Altering Salivary Proteome: A Study across a Sensitivity Spectrum on Subjects.

This study delved into the relationship between umami taste sensitivity (UTS) and variations in the salivary proteome among 12 healthy nonsmokers utilizing 4D data-independent acquisition-based proteomics. By assessing UTS through monosodium l-glutamate (MSG) detection thresholds, we discovered notable differences: individuals with high UTS detected umami at significantly lower MSG concentrations (0.20 ± 0.12 mM) compared to their low UTS counterparts (2.51 ± 1.21 mM). Both groups showed an upregulation of the S100A1 protein under MSG stimulation, indicating a potent biochemical response to umami stimuli. The high UTS group exhibited enhanced metabolic pathways including those for amino acid, lipid, and organic acid biosynthesis, essential for maintaining taste receptor functionality and enhancing signal transduction. This group also demonstrated increased activity in cytochrome P450 enzymes and ribonucleoprotein complexes, suggesting a readiness to manage metabolic challenges and optimize umami perception. In contrast, the low UTS group showed adaptive mechanisms, possibly through modulation of receptor availability and function, with an upregulation of structural and ribosomal proteins that may support taste receptor production and turnover. These findings suggest that varying biological mechanisms underpin differences in umami perception, which could significantly influence dietary preferences and nutritional outcomes, highlighting the intricate interplay of genetic, physiological, and metabolic factors in taste sensitivity.

Determination of Nutritional Composition and organoleptic Properties of African Locust Beans Wrapped with Different Packaging Materials

African Locust beans is a popular condiment used as taste and flavor enhancer in soup and dishes in Africa. It is one of the major sources of plant protein in African diet but packaging materials used to extend its shelf life has different effects on the products. This study therefore examined the nutritional composition and organoleptic properties of African locust beans processed and separately wrapped with plastic container, nylon and dry banana leaves and allowed to ferment for 5days. Proximate analysis and Mineral content were determined using standard methods while the sensory attributes were assessed using a 9-point Hedonic scale. The results showed that African locust bean packaged with different packaging materials for moisture content ranged between 31.27% and 36.13%, Ash content (3.46% and 4.62%), protein content (17.90 and 30.21%), carbohydrate content (17.92% and 25.32%), fat content (5.76% and 10.60%) and crude fibre content (7.92% and 10.4%). Result of mineral analysis showed that African locust bean packaged with dry banana leaf had the highest values for Sodium, Calcium, Iron, Magnesium and Zinc while the sample packaged with plastic container had the highest values for potassium and manganese. However, Vitamin A content was higher in sample packaged with plastic container. Locust beans wrapped with plastic container was mostly preferred based on sensory attributes. Findings from this study showed that locust beans wrapped with plastic containers should be encouraged due to its high protein content and general acceptability in order to alleviate protein deficiency and its associated diseases in Africa.

Metabolic effects of a submaximal dose of pink salt and monosodium glutamate in experimental rats

Background & objectivesPink salt and monosodium glutamate (MSG) are two typical food additives used in cooking to enhance flavour. However, excessive use of them has been associated to a variety of metabolic problems, including weight gain and hyperglycemia. The current study aimed to assess the metabolic changes caused by submaximal dosages of MSG and pink salt in experimental rats. MethodsTwenty-four 120–150 g Wister rats of both sexes were divided into three groups: control, pink salt-treated (0.8 g/kg daily for three weeks), and MSG-treated (3.6 g/kg daily for three weeks). The body weight, amount of food and water consumed, and blood glucose levels of animals were measured and recorded as indicators of their metabolic changes. Furthermore, after salt treatments at intervals such as week 1, week 2, and week 3, the survival rate and general toxicity manifestations were determined. The results were statistically analysed using one-way ANOVA, with p < 0.05 being considered significant. ResultsThe study found that the group given a submaximal dose of MSG gained significantly more weight (p < 0.05), consumed more food and water, and had higher blood glucose levels than the control. Ninety percent of the MSG therapy group survived by the end of the third week, however, they suffered from negative effects like abdominal distention, respiratory problems, ptosis, and subcutaneous swelling. On the other hand, the consumption of food and drink was significantly (p < 0.05) increased upon the administration of pink salt. Only little changes were observed in the body weight, blood sugar levels, and general features (such as subcutaneous swelling, change in bowel colour, and loose stools). Additionally, it was shown that the survival rate remained unchanged, particularly after week 3. ConclusionAccording to study findings, MSG may induce metabolic issues, increasing the chance of death. While there was no discernible metabolic aberration linked to pink salt. Further research is required to fully understand the mechanism and consequences of these taste enhancers on the host system before pink salt can be deemed safe.

New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction.

Roasting is pivotal for enhancing the flavor of Wuyi rock tea (WRT). A study investigated a novel compound that enhances the umami taste of WRT. Metabolomics of Shuixian tea (SXT) and Rougui tea (RGT) under light roasting (LR), medium roasting (MR), and heavy roasting (HR) revealed significant differences in nonvolatiles compounds. Compared LR reducing sugars and amino acids notably decreased in MR and HR, with l-alanine declining by 69%. Taste-guided fractionation identified fraction II-B as having high umami and sweet intensities. A surprising taste enhancer, N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (alapyridaine), was discovered and identified. It formed via the Maillard reaction, positively correlated with roasting in SXT and RGT. Alapyridaine levels were highest in SXT among the five oolong teas. Roasting tea with glucose increased alapyridaine levels, while EGCG inhibited its formation. HR-WRT exhibited enhanced umami and sweet taste, highlighting alapyridaine's impact on WRT's flavor profile. The formation of alapyridaine during the roasting process provides new insights into the umami and sweet perception of oolong tea.

Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism

Excessive sodium intake is a major contributor to the incidence of cardiovascular diseases. The objective of this study was to prepare, isolate, and characterize peptides from bovine bone protein and investigate the salty/salt-enhancing mechanism of peptides. 1032 peptides were identified in the enzymatic hydrolysates of bovine bone protein and were further screened by the composition of amino acid residues and molecular docking analysis. 5 peptides were finally selected for solid-phase synthesis, and KER showed a better salty taste by sensory verification. Moreover, the synergistic effect of KER in NaCl and MSG solution could enhance the salty intensity by 65.26 %. The binding of KER to the salty receptor (TMC4) was driven by hydrogen bonding and electrostatic interactions with a binding energy of −88.0734 kcal/mol. This work may provide a new approach to efficiently screen salty peptides from natural food materials, which were expected as a taste enhancer used in salt-reducing foods.

Evaluating the 3D printability of pearl millet flour with banana pulp blends.

Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2-11; yellowness: 17-31.87; total color difference: 2-17). All formulations exhibited shear-thinning behavior (n = 0.02-0.49) and higher hardness (0.2-0.4 N), but not all were printable. A significant decrease in adhesiveness (-0.2 to -0.03 N s) and higher storage modulus (2000-6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three-interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min-1 printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle. The findings of this work will provide valuable insights into the development of novel millet-based 3D printed foods. © 2024 Society of Chemical Industry.

The effect of nutrition labels on lunch buffet consumption: a real-life experiment

PurposeThis study aims to increase knowledge of the ability of nutrition labels to guide consumer choices in real-life environments.Design/methodology/approachFood consumption and plate waste data were collected from two self-service restaurants (SSR) with different customer groups over six observation days: three control and three intervention (with nutrition labelling) periods. Study Group 1 consisted of vocational school students, mostly late adolescents (N = 1,710), and Group 2 consisted of spa hotel customers, mostly elderly (N = 1,807). In the experimental restaurants, the same food was served to the buffets during the control and intervention periods.FindingsThe nutrition label in the lunch buffet guides customers to eat fewer main foods and salads and to select healthier choices. Increased consumption of taste enhancers (salt and ketchup) was observed in the study restaurants after nutritional labelling. Nutrition labelling was associated with a reduction in plate waste among the elderly, whereas the opposite was observed among adolescents.Originality/valueThe results provide public policymakers and marketers with a better understanding of the effects of nutrition labelling on consumer behaviour. Future studies should further evaluate the effects of nutrition labelling on the overall quality of customer diets and the complex environmental, social, and psychological factors affecting food choices and plate waste accumulation in various study groups.

Antagonistic Effects of Chinese Salt and Folic Acid on Developing Swiss Albino Mice

One of the most often utilized taste enhancer in commercial meals is monosodium glutamate (MSG) commonly called Chinese salt. MSG utilization has been increasing over time and linked with toxicity in liver and other organs. Objective: To determine the teratogenic and toxic effects of Chinese salt and folic acid on developing mice. Methods: In this study, 20 female pregnant albino mice were divided into four groups, each consisted 5 mice. The control group was supplied with water. To check the teratogenicity and toxicity of Chinese salt and folic acid the treated groups such as Group-I, Group-II and Group-III were supplied with Chinese salt and/or folic acid of concentration 7.50 ug/g of their body weight. The dose was administered orally on daily basis during 6th to 12th day of gestation. This was accomplished through an 18 days trial. On the eighteenth day of gestation, the pregnant mice underwent dissection and the fetuses were retrieved. Fetuses were taken from all groups for histopathological findings and morphometry. Results: Vast range of morphological, morphometric and histological abnormalities in mice were observed in pregnant mice and fetuses. Conclusions: The findings of this study clearly revealed that Chinese salt and folic acid overdose are potentially toxic to liver and stomach.

Veterinary compounding: the impact of different gelling agents on the rheological characteristics and release kinetics from meloxicam oral gels in the treatment of cats

Worldwide, the growing number of pets has increased the use of veterinary drugs, as well as individualised therapy such as compounded drugs. If a suitable formulation or drug is not registered for veterinary species, drugs are compounded. This also includes pharmaceutical forms which are easy to administer, such as semi-solid preparations (gels and pastes) for oral use in order to enhance drug administration and adherence. The number of non-steroidal drugs (NSAIDs) approved for use in cats is relatively small. NSAIDs represent the largest group of drugs with adverse drug experience, but meloxicam has advantages in relation to all of them because of its safety for use in cats. In this study, the pharmaceutical-technological characterisation of oral gels for cats made with different gelling agents (carbomer, xanthan gum, carmellose sodium and hypromellose) was undertaken. Subsequently, four different samples were prepared and designed for veterinary use (using meloxicam, gelling agents and taste enhancer), and then the pH value, rheological characterisation and drug release were determined. The results demonstrated that addition of the taste enhancer influenced the rheological properties of the tested oral gels. It was found that the rate of meloxicam release was the highest from the oral gel prepared with carbomer (Carbopol® 974P), where complete meloxicam dissolution was observed after 5 minutes. On the basis of these results, it was concluded that Carbopol 974P has a certain advantage over the other gelling agents used in this study. Further work is required to assess the palatability of the oral gel for cats in clinical settings.

Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests

AbstractThe objective of this work was to investigate the steady, dynamic mechanical properties, and 3 interval thixotropy test (3 ITT) characterization of emulsion type garlic paste prepared with different concentrations of lecithin, guar gum, and olive oil. A three factor and three level Box Behnken design of response surface methodology was used to specify the physicochemical, steady shear, viscoelastic and deformation and recovery properties (applying 3 ITT) of paste. Garlic paste samples showed non‐Newtonian shear thinning behavior and Herchel–Bulkley model was fitted to the data satisfactorily (R2 &gt; 0.85). Dry matter contents were in the range of 37.13%–41.14% depending on the processing variables. Dynamic mechanical spectrum showed that the garlic paste was weak gel having dominant viscous behavior compared to elastic behavior. Three interval thixrotropy test showed that the samples showed partial recovery after deformation due to the weak gel like character. Optimization showed that the maximum consistency (114.6 Pa sn) would be at 2.11 g lecithin, 0.11 g guar gum and 14.96 mL olive oil while the minimum value (49.16 Pa sn) would be at 1.02 g lecithin, 0.11 g guar gum, and 5.81 mL olive oil. Overall, the findings of this investigation revealed that the physicochemical and rheological characteristics of garlic paste can be significantly influenced by the concentrations of lecithin, guar gum, and olive oil. It is crucial to carefully select the appropriate concentration levels to achieve the desired quality of garlic paste.Practical applicationsGarlic is one the most popular vegetables consumed by the people due to its characteristic taste and aroma. Because of its functional properties, garlic is also used as an additive for food formulation. In this study, garlic is used for the production of garlic paste which could be used for food formulations as a taste enhancer or salad aromatizer. Accurate and dependable rheological data play a crucial role in designing flow processes, assessing the deformation and recovery rates of substances during various engineering operations and preparation of new food formulations. In this context, we developed a predictive model by response surface methodology which estimates physico‐chemical and rheological properties of garlic paste samples. Therefore, this study holds significant importance in terms of estimating the physicochemical and rheological properties of garlic paste for food manufacturers.

γ-Glutamylation of Isopropylamine by Fermentation.

Glutamylation yields N-functionalized amino acids in several natural pathways. γ-Glutamylated amino acids may exhibit improved properties for their industrial application, e. g., as taste enhancers or in peptide drugs. γ-Glutamyl-isopropylamide (GIPA) can be synthesized from isopropylamine (IPA) and l-glutamate. In Pseudomonas sp. strain KIE171, GIPA is an intermediate in the biosynthesis of l-alaninol (2-amino-1-propanol), a precursor of the fluorochinolone antibiotic levofloxacin and of the chloroacetanilide herbicide metolachlor. In this study, fermentative production of GIPA with metabolically engineered Pseudomonas putida KT2440 using γ-glutamylmethylamide synthetase (GMAS) from Methylorubrum extorquens was established. Upon addition of IPA during growth with glycerol as carbon source in shake flasks, the recombinant strain produced up to 21.8 mM GIPA. In fed-batch bioreactor cultivations, GIPA accumulated to a titer of 11 g L-1 with a product yield of 0.11 g g-1 glycerol and a volumetric productivity of 0.24 g L-1 h-1 . To the best of our knowledge, this is the first fermentative production of GIPA.

Synthesis of N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-ylethyl) oxamide and evaluation of its taste-enhancing effect

The development of efficient and safe taste-enhancing compound is important to reduce sodium intake, at the same time maintains food palatability. Hence, in this study, an excellent and safe taste-enhancing compound (N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-ylethyl) oxamide (DE)) was synthesized in 96% yield under optimized conditions. The chemical structure of DE was clearly characterized by 1H and 13C NMR spectrum. Human sensory evaluation showed that the addition of DE (0.9 ppm) significantly enhanced the kokumi, umami, and salt tastes, the degree of enhancement by 66.4%, 56.6%, and 26.2%, respectively. The result of electronic tongue was consistent with the human sensory evaluation, which was again illustrated that DE is a promising taste-enhancer. Time-intensity (TI) results revealed that the sample (with addition of 0.9 ppm DE) umami duration (210.0 ± 0 s) were significantly prolonged that of control group (150.0 ± 0 s). Moreover, the DE could bind and activate calcium-sensing and T1R1/T1R3 receptors, inducing stronger umami and kokumi tastes. This work revealed the potential of DE as an excellent taste enhancer.

Natural food flavours: a healthier alternative for bakery industry-a review.

Human beings always remained attracted towards vivid food flavours and aroma. Ever since the food industry came into existence, several brands and industries worldwide have been busy creating storms in the food markets through flavours, aromas, textures and substances to intrigue the consumers' minds. The ingredients that go into the preparation of these food items include a list of various preservatives, taste enhancers, stabilizers, colours and to make it look attractive and delicious but may not be healthy. Most of the flavours that are used by food brands are often chemical based and are synthesized completely in the laboratory. The use of artificial/synthetic flavourings in the form of chemical food additives and taste enhancers lead to long term health issues which include potentialrisks of neurological problems, cytotoxicity, genotoxicity, different types of hypersensitivities and even cancers. Food and Drug Administration (FDA, USA) conduct frequent studies to limit the use of artificial flavouring and additives which are totally chemical based and mimic natural food flavours and extract. Benzaldehyde-an organic chemical closely resembles the flavour of roasted almonds and ethyl vanillin which is 3 times potent thannatural vanilla extract used is various confectionery items. Also several ester derivatives are used for mimicking natural fruit flavours like strawberry, guava and cherry. These chemicals pose a considerable threat to human health, knowingly or unknowingly. Antagonistically, natural food flavours, though not as popular as artificial ones prove to be healthierand carry the same aroma and taste as artificial flavouring agents. This review paper sheds light on the pervasiveness of natural and artificial food flavouring agents in the market, their benefits and drawbacks and how they have been in a constant race for dominating the bakery industry.