摘要
文章综述了在食品中有呈味作用的谷氨酸和核苷酸呈味机理及其特点,谷氨酸和核苷酸两者结合具有协同效应,并引入鲜度概念对味精的鲜度进行了评价计算。
In this paper, we summarized MSG and nucleotides tasted properties and mechanism of umami in food flavorings. MSG and nucleotides were exhibited obvious synergistic effect, we put forward the concept of umami and evaluation on umami of MSG.
出处
《中国调味品》
CAS
北大核心
2008年第6期31-32,43,共3页
China Condiment
关键词
味精
鲜度
评价
MSG
umami
evaltiation