摘要
肉类、贝类和鱼类等食物以及味精和酱油等调味品都具有特殊的鲜美滋味,其中的鲜味物质如呈味核苷酸、游离氨基酸、有机酸、无机离子等之间的相互作用能显著改善食品的整体鲜味。鲜味感觉并不是一种简单的味觉,目前国内外对于鲜味物质的研究主要集中在其定量检测方面,关于鲜味物质之间相互作用的机理还不是十分清晰。本文阐述了食品中鲜味物质的呈味特性,并综述了其相互作用及研究方法的研究进展,以期为食品风味的研究及调味品的开发提供参考依据。
Meat,shellfish,fish,monosodium glutamate and soy sauce have special delicious taste,and the interaction between umami substances such as nucleotides,amino acids,organic acids and inorganic ions could significantly improve the overall flavor of food. Umami is not a simple taste,current studies mainly focus on the quantitative detection of umami substances,however,the mechanisms of their interactions remain unclear. In this article,the flavor characteristics of umami substances,their corresponding interaction mechanisms and research methods were reviewed,which would provide a theoretical basis for further research and development of flavor foods and seasonings.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第10期389-392,400,共5页
Science and Technology of Food Industry
基金
"上海市中华绒螯蟹产业技术体系建设"项目(D-8003-10-0208)
上海市教委"食品质量与安全"重点学科建设项目(J50704)
关键词
鲜味物质
呈鲜成分
增鲜物质
呈味特性
相互作用
umami substances
umami components
umami enhancers
flavor characteristics
interaction
