摘要
苦味是一种分布广泛的味感,苦味物质在食品风味和生理调节方面具有重要作用,但苦味的高感知力是消费者拒食苦味食物的根本原因。文章简要论述苦味呈味机理、苦味物质特性及苦味抑制技术方面的研究进展。
Bitterness is a universally distributing kind of gustatory sense.The bitter play a important role in food flavor and physiological adjustment. Highly appreceiving ability to bitterness is essential cause for people to refuse to eat bitter food. The paper briefly summarizes their study progress in mechanism of bitterness showing its taste?characteristic of bitter compounds and bitterness depressant technique.
出处
《中国调味品》
CAS
北大核心
2004年第11期39-42,32,共5页
China Condiment
关键词
苦味机理
苦味物质
苦味抑制技术
bitterness mechanism
bitter compounds
bitterness depressant technique
