Question

Which of the following compound is commonly used as a flavor enhancer in cooking?

• A. Carboxymethyl cellulose
• B. Monosodium glutamate
• C. Gum arabic
• D. Sodium alginate

Hint:

Umami is known as the "fifth taste." Natural sources rich in glutamates include tomatoes, aged cheeses, and mushrooms.

Answer 1

The Correct Option is B

Step 1: Understanding the Question:
The question identifies a common food additive whose specific role is to amplify or enhance the existing flavors of food without adding a distinct flavor of its own.

Step 2: Detailed Explanation:

• Monosodium Glutamate (MSG): This is the sodium salt of glutamic acid, a naturally occurring amino acid. MSG is the prototypical flavor enhancer. It stimulates specific receptors on the tongue associated with the "Umami" or savory taste. It is widely used in Asian cuisine and processed foods (soups, snacks).

• Functions of other options:
• Carboxymethyl cellulose (CMC): A thickener and stabilizer (hydrocolloid).

• Gum arabic: An emulsifier and stabilizer used in confectionery.

• Sodium alginate: A gelling agent derived from seaweed, used in spherification and thickening.

• Conclusion: None of the other listed hydrocolloids influence taste directly; they are texture modifiers. Only MSG is a flavor enhancer.

Step 3: Final Answer:
MSG is the compound known for flavor enhancement. Option (B) is correct.