食品中的蛋白质脂类物质及其呈味机理研究进展

Research Progress in Lipid and Protein in Foods and Corresponding Taste Mechanisms

食品中的风味物质较为复杂,其呈味效果往往不是单一的某种滋味,而是脂类、蛋白质、碳水化合物等多种呈味物质的综合效应。脂类风味的产生主要是来源于其挥发物,其中包括脂族烃、醛类、酮类、醇类、羧酸和酯;蛋白质因肽链长度、氨基酸组成、排列结构等不同而呈现甜味、苦味、酸味、咸味、鲜味。通过阐述食品中的蛋白质类、脂类物质在食品风味中的贡献及其相关呈味机理,以期为食品风味研究提供参考。

The complex and varied flavor substance in food, its effect is not only a single taste, but also a comprehensive effect of lipid, protein, carbohydrate and other flavor substances. Lipid mainly comes from its volatiles, including aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acid and ester. The flavor peptides with various structures, amino acids, lengths, can reveal unique properties including sweet, bitter, sour, salty, umami properties. In this article, the effects of lipid and protein on food flavor and corresponding taste mechanisms are reviewed, which will provide a theoretical basis for further research of flavor foods.