关于鲜味定量及其在复合调味料中的应用

The Quantification of “Umami” Agent and Application in Compound Condiment

现代科学研究表明,鲜味已经成为"甜、酸、苦、咸"味之外的第五种味。研究公开了内部对鲜味的定义和谷氨酸钠与呈味核苷酸二钠的鲜味相乘的定量评价结果,并分析了鲜味相乘原理在复合调味料中的应用情况,为其在产品配方设计中的使用提供了一种方法,同时也为鲜味科学中的鲜味量化研究提供了一定的理论和实践基础。

It was showed by current science research that ＂umami＂ has been one of the five basic flavors except of sweet, acidity, bitter and salty. The professional definition of＂umami＂ and the assessment result of the duplicate effect between glutamate and disodium 5＇-ribonucleotide was announced. The application of multiplication principle in the research development of compound condiment is referred as well. Provided a method for flavor enhancers used in production recipe design as well as a theoretical and practical proof for the research on the quantization of flavor of science.