I made an interesting discovery this week. I'd gone to the Amish Market to get some spices. One of which was a tub of powdered citric acid, which I had intended to use to enhance the curds in homemade Mozzarella cheese. I tasted it just for fun, and noticed that it instantly made my salivary glands go nuts. While it didn't have a real flavor, the tartness and ensuing mouth watering got me thinking. I added about a half teaspoon to a 1 cup batch of rub for chicken, and did the same thing with a corned beef brisket, and it really seemed to turn up the volume on the "savory" aspect. I know it's used as a preservative in a lot of foods, but I hadn't ever considered the flavor enhancing aspect. In addition, it really helped cut through that heavy, fatty flavor, especially on the chicken thighs. I've been adding powdered ginger to my rub for a couple years for this very reason, but the citric acid is a lot cheaper and seems to do a better job.