鲜味及茶叶鲜味研究

Studies on the Umami Taste of Tea

甜味、苦味、咸味和酸味是人体味觉的四大基本味,除此之外,还有第五种基本味—鲜味。它是许多食品中很常见的一种风味,如鱼、肉、蘑菇、干酪、西红柿等,且对这些食品的特征滋味有很大的贡献。鲜味也是茶叶滋味中一种重要的风味,现已备受关注,并有一定的发展规模。本文主要概述鲜味生理及茶叶中的鲜味物质。

People′s tongue can identify the four primary flavors of sweet,salty,sour or bitter tastes,among which there is a fifth basic tasteumami.It is very common in foods such as fish,meat,mushrooms,cheese,tomatoes and so on.Umami is also an important flavor in tea,which has been much concerned.This paper reviewed the physiological studies on umami taste and the related substances in tea.