鲜味物质间的相互作用研究进展

Research progress in interaction between umami substances

肉类、贝类和鱼类等食物以及味精和酱油等调味品都具有特殊的鲜美滋味,其中的鲜味物质如呈味核苷酸、游离氨基酸、有机酸、无机离子等之间的相互作用能显著改善食品的整体鲜味。鲜味感觉并不是一种简单的味觉,目前国内外对于鲜味物质的研究主要集中在其定量检测方面,关于鲜味物质之间相互作用的机理还不是十分清晰。本文阐述了食品中鲜味物质的呈味特性,并综述了其相互作用及研究方法的研究进展,以期为食品风味的研究及调味品的开发提供参考依据。

Meat,shellfish,fish,monosodium glutamate and soy sauce have special delicious taste,and the interaction between umami substances such as nucleotides,amino acids,organic acids and inorganic ions could significantly improve the overall flavor of food. Umami is not a simple taste,current studies mainly focus on the quantitative detection of umami substances,however,the mechanisms of their interactions remain unclear. In this article,the flavor characteristics of umami substances,their corresponding interaction mechanisms and research methods were reviewed,which would provide a theoretical basis for further research and development of flavor foods and seasonings.