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Abstract
This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'‐nucleotides. In addition, their food occurrences, mode of action, manufacturing procedures, and methods of analyses will be discussed. Also, attention will be given to miscellaneous compounds that possess flavor potentiating properties.