味精的鲜度评价

Evaluation on umami of MSG

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.