摘要
鲜味是指谷氨酸、肌苷酸等特定化学物质表现出来的味道,是五大基本味觉之一,能使食品的总体味感更加柔和、协调、醇厚浓郁,具有重要的感官特性。鲜味分子通过激活鲜味受体,在细胞内启动一系列复杂的信号传递过程,再经过味觉神经传入大脑的味觉中枢,经分析整合产生一定的化学感应,从而感知鲜味。本文对鲜味的发展历史、主要鲜味成分、鲜味剂以及鲜味分子的呈鲜机制等进行系统的论述,以期对鲜味物质开发、鲜味受体挖掘和鲜味信号转导等研究提供参考。
Umami has a specific property which is enhancing the taste of glutamic acid by monophosphate nu- cleotides. It is one of five basic tastes, which provides pleasant savory taste and enhances the flavor. Umami molecules activate umami receptors, and start-up a series of complex signal transmission process in the cell. Then signals are through into the brain＇s taste center by taste nerve. A certain chemoreception is produced after analysis and integration, thus umami can be perceived. In this paper, umami history, umami substances, flavor agents and the specific mecha- nism of umami molecules were systematically discussed, aiming to provide a reference for the development and utilization of umami substances, the breakthrough in umami receptor and umami signal transduction.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第9期1-10,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金优秀青年基金项目(31622042)
国家"十三五"重点研发计划项目(2016YFD0400803
2016YFD0401501)
关键词
鲜味
成分
呈鲜机制
研究进展
umami
components
mechanism
research progress
