3B Scientific Experiment Set - On the Trail of Flavour Enhancers Brand new and topical-versatile in classroom situations - Manual (Page 4)

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Tracking Flavour Enhancers
Table 1: The E number list which is widely used in Europe. The various flavour enhancers are listed toge-
ther with their corresponding E number.
E636, E637 and E640 do not cause umami taste.
E636 (maltol) enhances sweet taste.
E636 (ethylmaltol) is similar to maltol, but more intense in its effect.
E640 (glycine) tastes sweet.
Flavour enhancers are controversial. in many studies on humans and animals, negative effects are descri-
bed. There are also studies which show no causal relationship, however these were mostly launched by the
large manufacturers of flavour enhancers.
Nevertheless, with flavour enhancers one can earn much money. Food manufacturers’ interest in them is in
fact huge because certain expensive ingredients such as meat, shrimp or cheese can replaced or reduced by
using them. Several renowned scientists are very worried as they see correlations between flavour enhan-
cers and the onset and development of Alzheimer’s disease, ADHD (attention deficit-hyperactivity disorder),
obesity and other diseases.
It should also be mentioned that the addition of glutamate to baby food is totally forbidden in Germany,
Sweden and other European countries. In the USA, producers have agreed on a voluntary ban of glutamate
in baby food.
Since many consumers now respond more negatively to the addition of flavour enhancers to foods, many
E Number Designation
E620 Glutamic acid
E621 Mononatrium glutamate
E622 Monopotassium glutamate
E623 Calcium diglutamate
E624 Monoammonium glutamate
E625 Magnesium diglutamate
E626 Guanylic acid
E627 Disodium guanylate
E628 Dipotassium guanylate
E629 Calcium guanylate
E630 Inosinic acid
E631 Disodium inosinate
E632 Dipotassium inosinate
E633 Calcium inosinate
E634 Calcium 5‘-ribonucleotide
E635 Disodium 5‘-ribonucleotide
E636 Maltol
E637 Ethylmaltol
E640 Glycine and its sodium salt