Flavouring Agent and Sweeteners

1. Natural flavourings are derived or extracted from plants, spices, herbs, animals, or microbial fermentations. 
2. Artificial flavourings are mixtures of synthetic compounds that may be chemically identical to natural flavourings. 
3. Artificial flavourings are often used in food products because of the high cost, lack of availability, or insufficient potency of natural flavourings.
4. Example of commonly used flavouring is esther, which will give fruity smell to food.

Flavour Enhancers

1. Flavour enhancers are compounds that are added to a food to supplement or enhance its own natural flavour. 
2. Examples of flavour enhancers are monosodium glutamate (MSG).
3. Monosodium glutamate is found in tomatoes, potatoes, mushrooms, and other vegetables and fruits

Sweetener

1. A sweetener is a food additive which adds the basic taste of sweetness to a food.
2. Sucrose or table sugar is the standard on which the relative sweetness of all other sweeteners is based. 
3. In addition to saccharin, the most commonly used nonnutritive sweeteners are cyclamates, aspartame, and acesulfame K.