Flavoring Ingredients

An organic compound consisting of a benzene ring with a formyl substituent. It provides a characteristic almond-like odor.

A carboxylic acid with an unpleasant odor, used in trace amounts to create artificial butter and cheese flavors.

A calcium salt of guanylic acid used to enhance savory flavors.

A calcium salt of inosinic acid, acting as a flavor enhancer.

A mixture of calcium guanylate and calcium inosinate used to amplify savory flavors.

A yellowish exudate from the castor sacs of mature beavers.

The organic compound that gives cinnamon its flavor and odor.

An organic compound with an intense buttery flavor, used heavily in microwave popcorn.

A potassium salt of guanylic acid used as a flavor enhancer.

A flavor enhancer derived from inosinic acid, used to boost umami.

A flavor enhancer that provides a savory umami taste, often used in conjunction with MSG to multiply the flavor intensity.

A flavor enhancer commonly found in instant noodles and potato chips.

An ester with a fruity odor, resembling pineapple or orange.

A synthetic flavoring agent that gives a sweet, caramelized, or cotton-candy-like flavor and aroma to food.

A liquid condiment commonly used in Southeast Asian cuisine.

An organic compound used extensively in flavorings and perfumes to impart a creamy, coconut-like aroma.

The simplest amino acid, used in food as a flavor enhancer or as a supplement to support sleep and joint health.

A flavor enhancer used to impart a savory, umami taste to foods, often working alongside MSG.

A natural extract from the seeds of the Amazonian guarana fruit, known for its high caffeine content.

An acid used extensively as a flavor enhancer to boost umami profiles in processed savory foods.

An organic compound ester that has a strong odor resembling bananas or pears.

A traditional Korean side dish of salted and fermented vegetables, most commonly napa cabbage and Korean radishes. It is seasoned with spices like gochugaru (chili powder), garlic, ginger, and scallions.

A naturally occurring organic compound used as a flavor enhancer, imparting a sweet, freshly baked bread or caramel aroma.

A highly concentrated flavor enhancer that delivers a savory, meaty, umami taste to foods.

A flavor enhancer that provides umami taste, common in savory snacks and Asian dishes.

A heavy base note used in perfumery to give fragrances depth, warmth, and long-lasting staying power.

A catch-all term for flavor compounds derived from natural sources, used to enhance the taste of processed foods.

An inactive yeast sold as yellow flakes or powder, beloved by vegans for its intensely cheesy, nutty, and savory flavor.

A mineral salt used as a flavor enhancer and salt substitute.

A mineral salt used as a flavor enhancer and a salt substitute to reduce sodium intake.

A natural extract used primarily to create thick, stable foams in beverages.

A natural extract used as a foaming agent in beverages.

The primary component of the extract of the vanilla bean, widely used as an artificial vanilla flavoring.

Vegetable broth is a savory liquid made from simmering vegetables and aromatics in water. Commercial versions are sold as liquids, concentrates, cubes, or powders and are used as a base for soups, stews, and sauces.

A dark, fermented liquid condiment with a complex, savory, and tangy flavor profile. It is a key ingredient in many marinades, sauces, and cocktails.