Flavour enhancers amplify and intensify the flavour impact of other flavour compounds in the mouth. The most commonly used flavour enhancers are the sodium salt of glutamic acid, monosodium glutamate (MSG), and the nucleotides disodium-5′-inosinate and disodium-5′-guanylate.


Flavour is exemplified in artificially flavoured jellies, soft drinks and candies, which, while made of bases with a similar taste, have dramatically different flavours due to the use of different scents or fragrances. The flavourings of commercially produced food products are typically created by flavorists.

  • Butter

  • Milk

  • Vanilla

  • Orange

  • Cardamom

  • Pineapple

  • Lemon

  • Mixed Fruit

  • Vanilla Powder