Geschmacksverstärker

Geschmacksverstärker are substances added to food to enhance or modify its existing flavor. They do not typically impart a flavor of their own but rather amplify the natural tastes already present. The most well-known and widely used Geschmacksverstärker is monosodium glutamate, commonly abbreviated as MSG.

MSG is the sodium salt of glutamic acid, an amino acid that occurs naturally in many foods like tomatoes and cheeses. When consumed, MSG stimulates specific taste receptors on the tongue, leading to a perceived increase in the savory taste, often described as umami. Other substances that can act as Geschmacksverstärker include certain nucleotides, such as inosinat and guanylat, which are often used in combination with MSG to achieve a synergistic effect.

In the food industry, Geschmacksverstärker are employed in a wide range of processed foods, including soups, sauces, snacks, and processed meats. Their purpose is to make these products more palatable and to compensate for flavor loss during processing. While generally recognized as safe by regulatory bodies, some individuals report experiencing adverse reactions to MSG, though scientific studies have largely found no consistent link between MSG consumption and these symptoms. The use of Geschmacksverstärker is subject to labeling regulations in many countries, requiring their presence to be declared on ingredient lists.