骨高汤中呈味物质的检测

Detection of Taste Substances in Bone Broth

本文以不同产地的骨头制作的高汤为原料,通过定量描述分析法来开展外观、气味、风味和滋味等感官特征的评价,利用色谱分析法来开展成分检验,从而确定骨高汤中常见的呈味成分,并探究相关感官描述词汇与呈味成分的相关性,从而为高汤产品原料验收和开发提供参考。实验结果表明,鲜味氨基酸和肌苷酸成分可以用作高汤原料验收和产品开发的关键评价指标。

In this paper,the broth made from bones of different origins is used as the raw material,and the sensory characteristics such as appearance,smell,flavor and taste are evaluated by quantitative description analysis method,and then the chromatographic analysis method is used to carry out component inspection,and explore the correlation between sensory description words and taste components,so as to provide reference for the raw material acceptance and development of broth products.The experimental results show that umami amino acids and IMP components can be used as key evaluation indicators for raw material acceptance and product development of broth.