Flavour lab

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Across
  1. 3. leavening agent used to raise the dough or fermenting
  2. 5. soft white semisolid fat (of a fatty tissue of a hog)
  3. 7. matter remaining after something has been removed
  4. 8. lacking taste, flavourless
  5. 9. making better, more attractive, more intense
  6. 11. a salt or ester of glutamic acid
  7. 14. having awareness, intended
Down
  1. 1. strong and sharp taste, acrid
  2. 2. working together for the greater total effect
  3. 4. sth added to the food for the savour, flavouring
  4. 6. not quite exact or correct, approximate
  5. 7. tear or be torn violently
  6. 8. too numerous to be counted
  7. 10. a savoury taste sensation produced by glutamates
  8. 12. oval sensory end organ on the surface of the tongue
  9. 13. a group of symbols that make a mathematical statement