Monosodium homocysteinate is a savory, sulfurous flavor material rather than a classical perfumery ingredient — it reads as meaty, brothy and alliaceous, reminiscent of cooked broth, roasted meat and a faint eggy-sulfur edge. In dilution it becomes umami and slightly cabbage-like, with little floral or sweet character.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 979.
White crystalline powder.
Practically odorless.
Very little taste of its own, even at concentrations higher than suggested use-concentration.
This material is suggested as a flavor enhancer and synergist, sometimes called a flavor potentiator to be used in conjunction with Monosodium glutamate and the S’nucleotides.
Its manufacture is covered by a Japanese patent (pending since Sept. 1966) owned by the Ajinomoto Company, also the world’s largest manufacturer of Monosodium glutamate.