Flavor enhancer in noodles

Flavor enhancers bring out the flavor of a product, but do not contribute any flavor of their own. Close to 2000 artificial flavors and flavor enhancers are approved to be used in food, making them the largest single group of food additives.

One of the most common amino acids used as a flavor enhancer is also the salt of glutamic acid or monosodium glutamate (MSG).

One of the reasons MSG is used so frequently is to provide the basic taste known as Umami or delicious or savory. MSG is found in all manner of component of the modern Asian diet, from prepared stocks and stock cubes, virtually all fast food and flavored noodles.

Sugar also functions as flavor enhancer in noodle seasoning. Other than this is Japanese horseradish (wasabi, Eutrema japonica) is not eaten as a vegetable, but ground into paste that has a strong, hot flavor. Mixed with soy sauce it is used to flavor sushi, sashimi and soba noodles.

Flavor enhancers are used in savory foods like crackers, stock and gravy powders, instant noodle sachet and sauces and some children snacks.
Flavor enhancer in noodles