pH对多种鲜味剂滋味的影响

Effect of pH on the taste of umami flavors

为了研究p H对鲜味剂滋味的影响,本文初步探索了六种常用鲜味剂的酸碱特性、不同p H梯度下的滋味变化以及热稳定性。结果表明:1)各种鲜味剂的酸碱性:味精和强鲜味精接近中性,干贝素为弱碱性,酵母粉、大豆肽粉和HVP呈弱酸性;2)味精、强鲜味精、酵母粉、大豆肽粉以及HVP在p H 6.5~7时鲜味最强,而干贝素则在p H 7.5时鲜味达到最强,味精、强鲜味精和干贝素随p H变化较明显,而酵母粉、大豆肽粉和HVP变化相对较小;3)p H对酵母粉、大豆肽粉和HVP的醇厚感、柔和性以及回味都有一定的影响,而对于本身这几种滋味较弱的味精、强鲜味精和干贝素影响不明显;4)p H 5~8时干贝素、酵母粉和大豆肽鲜味热稳定性较好;味精、强鲜味精以及酵母粉在酸性条件下热稳定性较差,应用时应尽量使p H在6.5~7.5范围内。本研究成果可以为鲜味剂在食品中,尤其是复合调味料的提供技术支撑。

In order to study the effect of pH on the taste of umami flavors, this article explored acid-basecharacteristics, the taste changes and thermal stability of six kinds of umami flavors under different pH gradient.Results shown that 1） pH of MSG and umami enhanced MSG were close to neutral ： Sodium succinate wasalkaline, yeast powder, soybean peptide powder and HVP were weak acidic 2） MSG, umami enhanced MSG,yeast powder, soybean peptide powder and HVP had the strongest umami taste when pH was at 6.5 - 7. However,Sodium succinate showed the best flavor at 7.5.The umami taste of MSG, umami enhanced MSG and sodium succinatechanged obviously as pH changed. Yeast powder, soybean peptide powder and HVP were relatively small 3） pHhad a remarkable effect on mellow, rich, gentle, and aftertaste taste of yeast powder, soybean peptide powder andHVP. As for the taste of MSG, umami enhanced MSG and sodium succinate these weak taste, pH has little effect.4）Sodium succinate, yeast powder and soybean peptide powder had good thermal stability at pH 5 - 8.The thermalstability of MSG, umami enhanced MSG and yeast powder were poor under acidic condition so their working pHshould be at 6.5 - 7.5.The results of this study can be used as a technical support in applying flavor additives in thefood.