肽与氨基酸对食品滋味贡献的研究进展

Review on the Taste of Peptides and Amino Acids to Foodstuffs

食品的风味包含了食品的滋味和香味2方面的含义。肽与氨基酸是产生食品滋味的重要来源,主要发挥了2方面的作用:一方面肽与氨基酸具有明显的自有滋味,另一方面肽与氨基酸作为风味前体物,与糖类和油脂发生交互反应,生成香味物质。文中介绍了肽与氨基酸对食品滋味的影响和作用,着重介绍了国内外鲜味肽的研究进展,以期对未来肽与氨基酸的滋味研究提供指导。

The flavor of foodstuffs includes taste and olfactory. Peptides and amino acids have the impressing taste characteristics, and also participate in reaction of producing the flavor with carbohydrates and fats as the flavor precursor. This paper reviews the taste effect of peptides and amino acids to foodstuffs. Especially, it focuses on the review of umami peptide study in home and aboard, aiming to provide some helpful information for the future flavor study on peptide and amino acids.