The aim of the article was presentation of basic problems related to the taste enhancement, characterize the taste enhancing substances used nowadays, present the means of their obtainment and their applicability in the food industry. Glutamic acid, guanic acid, inosinic acid and their derivatives constitute the group of substances characterized with enhancement of the taste and lengthening the period of the taste sensation. They are called intensifiers, synergetic substances and flavour enhancers (german: Geschmackverstarker). They are characterized with the capacity of opening the taste buds, located in the mouth and containing taste receptors, which enable humans to sense the full flavour of consumed foods. Such substances added to meat, fish or vegetable dishes, soups or snacks, intensify natural flavours of the meals.