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A food additive that makes an existing taste stronger without adding a taste of its own, most often used to boost savoury (umami) flavour.
Monosodium glutamate (MSG, also called ajinomoto in India) is a well-known flavour enhancer used in instant noodles and Chinese-style food.
A substance that prevents or retards microbial spoilage. Class I preservatives are traditional substances such as salt, sugar and vinegar; Class II are chemical preservatives such as benzoates and sorbates.
The measurement of food attributes through the human senses under controlled conditions. Discriminative tests detect difference, descriptive tests characterise it, affective tests measure liking.
