Question

Which of the following is not an example of flavour enhancer?

• A. Maltol
• B. Ascorbyl stearate
• C. Monopotassium glutamate
• D. Inosinic acid

Hint:

Glutamates, nucleotides (like inosinic acid), and maltol are common flavor enhancers, whereas esters of ascorbic acid (like ascorbyl stearate) are used as antioxidants.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Flavour enhancers are food additives used to intensify or enhance the existing flavors in a food system without contributing a distinct flavor of their own.

Step 2: Detailed Explanation:
Let us review the functions of each additive listed:
Maltol: This is a naturally occurring organic compound used as a flavor enhancer to intensify sweet notes, particularly in baked goods and dairy desserts.
Monopotassium glutamate (MPG): This is an amino acid salt used as an alternative to monosodium glutamate (MSG) to enhance savory (umami) flavors while reducing sodium content.
Inosinic acid: This nucleotide is commonly used in combination with glutamates to create a synergistic umami flavor enhancement.
Ascorbyl stearate: This is a fat-soluble ester formed from ascorbic acid and stearic acid.
It is used in foods primarily as an antioxidant to prevent lipid oxidation, and sometimes as an emulsifier.
It does not have flavor-enhancing properties.

Step 3: Final Answer:
Therefore, ascorbyl stearate is not a flavor enhancer.