摘要
苦味化合物广泛存在于食品中,对食品风味有重要影响。食品中的苦味化合物主要有氨基酸类、肽类、多酚类、生物碱类、无机盐类等。苦味化合物通过与苦味受体(25个hTAS2Rs)的特定位点结合,激活G蛋白介导的下游信号通路,将化学信号转化为电信号最终传递到大脑产生苦味感知。一些食品的苦味较强,往往不被消费者所接受,因此,适当降低食品中的苦味可以提高消费者的喜好度。目前降低食品苦味感知的方法主要包括两大类:1)掩盖苦味,包括聚合/络合作用、风味相互作用等;2)去除苦味,包括降低苦味化合物含量、改变化合物结构等。本文对食品中的苦味化合物及其分析方法、苦味感知机制以及降低苦味感知的方法等方面进行综述,以期为食品中的苦味调控提供理论指导。
Bitter compounds widely exist in foods and have an important impact on food flavor.The major bitter compounds in foods include amino acids,peptides,polyphenols,alkaloids,and inorganic salts.Bitterness is perceived through binding between bitter compounds and the specific sites of the 25 human bitter taste receptors(hTAS2Rs),which further activates the downstream signal pathway mediated by G protein,converting chemical signals into electrical signals and transmitting them to the brain.Some foods with strong bitterness taste are not well accepted by consumers,so appropriately reducing bitterness in foods can improve consumers’preference.At present,there are two main methods to reduce the perception of food bitterness:1)masking bitterness by polymerization/complexation or flavor interaction,and 2)removing bitterness by reducing the content of bitter compounds or changing their structure.In this paper,the bitter compounds in foods,the analytical methods for them,the mechanism of bitterness perception and the methods used to reduce bitterness perception are reviewed in an effort to provide theoretical guidance for food bitterness regulation.
作者
黄岩
史伊格
梁莉
蒲丹丹
郑向东
张玉玉
HUANG Yan;SHI Yige;LIANG Li;PU Dandan;ZHENG Xiangdong;ZHANG Yuyu(Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,Beijing 100048,China;Basic Medical Research Center,Academy of Medical Sciences,Zhengzhou University,Zhengzhou 450052,China;Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第11期185-195,共11页
Food Science
基金
国家自然科学基金面上项目(31972191)
北京高校卓越青年科学家计划项目(BJJWZYJH01201910011025)。
关键词
苦味化合物
苦味分析方法
苦味感知机制
苦味调控
bitter compounds
analytical methods for bitterness
bitterness perception mechanism
bitterness regulation
