Which one of the following is commonly used as a flavouring agent during the preparation of noodles ?

Ajinomoto, the commercial name for Monosodium Glutamate (MSG), is a widely used flavouring agent and flavour enhancer in various cuisines, particularly in the preparation of noodles and other processed foods [t4][t5]. MSG is the sodium salt of glutamic acid, an amino acid that provides the 'umami' or savory taste [t4][t7]. It is frequently found in packaged seasoning blends and instant noodles to enhance the overall palatability of the dish [t5][t8]. While saffron and cinnamon are spices used for aroma and color in specific culinary traditions [c1][t10], and olive oil is a cooking fat [t2], Ajinomoto is specifically added as a chemical flavour enhancer to intensify the savory profile of noodle-based dishes [t4][t5]. Its use is common in both restaurant cooking and industrial food production to achieve a consistent savory depth [t5].

Sources

1. [1] Environment and Ecology, Majid Hussain (Access publishing 3rd ed.) > Chapter 12: Major Crops and Cropping Patterns in India > List of Spices > p. 81