摘要
鲜味作为5种基本滋味之一,对食品滋味和品质有着重要的贡献,近年来被人们广泛关注。本文以鲜味为中心展开,介绍了食品中的鲜味物质,包括呈味游离氨基酸、核苷酸以及鲜味寡肽;归纳了几种鲜味评价方法,包括化学分析、人工感官分析以及智能感官分析;阐述了物理和生物方面的鲜味获取方法,并从对鲜味影响较大的食材和加工方式两个方面进行综述,还对未来鲜味的研究方向进行了展望,以期为食品中鲜味的相关研究提供参考。
As one of the five basic tastes, umami makes an important contribution to food taste and quality, and has received widespread attention in recent years. This article introduces readers to the umami substances in foods, including free amino acids, nucleotides, and umami peptides, summaries several evaluation methods of umami taste, including chemical analysis,artificial sensory evaluation and intelligent sensory evaluation, and outlines the physical and biological methods of obtaining umami. Furthermore, this review points out that food raw materials and processing methods can have a significant effect on umami, and proposes future directions for umami research. We expect this review to provide a reference for the research on umami substances in foods.
作者
俞铮
葛小通
张佳汇
王芳
李晓燕
刘太昂
王锡昌
YU Zheng;GE Xiaotong;ZHANG Jiahui;WANG Fang;LI Xiaoyan;LIU Taiang;WANG Xichang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Totole Food Co.,Ltd.,Shanghai 201812,China;Shanghai Zhenpu Information Technology Co.,Ltd.,Shanghai 200444,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第19期338-347,共10页
Food Science
基金
固态复合调味料中鲜美指数预报智慧平台的构建与应用项目(D-8006-19-0079)。
关键词
鲜味
鲜味物质
评价方法
鲜味获取方法
鲜味调控途径
umami
umami substances
evaluation methods
methods of obtaining umami
umami regulatory pathway
