ABSTRACT
Flavor potentiators (or enhancers), by the strictest definition, are compounds that have no flavor of their own (at effect levels) but yet intensify or enhance the flavor of a food. However, the industry may use these terms rather loosely at times and include any compounds that make a flavor taste/smell better. For example, the addition of ethyl butyrate to methyl anthranilate enhances the grape character of the methyl anthranilate. This latter usage of the term is not appropriate in the context of this chapter.
