"Scott Dorsey" wrote in message
...
Melinda wrote:

Apparently some people only call nucleotides etc. "flavor potentiaors" and
salt in this definition weouldn't be because it's a flavor by itself (in
other words, some people define flavor potentiator as something which
enhances flavor but has no flavor or smell profile of it's own). I only
bring this up becuase it would indicate a difference between salt and
sugar
which have flavor, and MSG or nucleotides which are primarily acting as
potentiators (I'll give you the source for all this babble at the end of
the
post). Anyhow...

I thought glutamate was classified as a seperate flavor too?
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Yeah, actually one webpage I looked at had the old "four tastes" and one had
the more recent-to-the-West five tastes with umami added. One of those pages
I mentioned also had info about the specific molecules that trigger 'sour"
and "bitter" etc., which I found very interesting.

Is MSG still considered an evil substance to add to food? I'd seek some out
to add to my food as an experiment but I seem to recall that it was or is
considered bad for the health.

Melinda