食品鲜味研究热点:争议与功能

Hot Topics in Umami Research: Controversy and Function

鲜味作为5种基本滋味之一,是蛋白质或/和L-氨基酸等含氮营养素摄入的信号,具有调味和生理功能调控双重角色,带给人愉悦的味觉体验和心理享受。鲜味科学的发展已逾百年,民众对鲜味的科学认知如鲜味(肽)味感以及鲜味成分的安全性等方面仍存争议。本文归纳了鲜味与鲜味肽的味感描述、鲜味代表物质谷氨酸钠(味精)的安全性以及鲜味的功能等研究热点,概述了鲜味的广义和狭义定义、鲜味肽的呈味多元性及其影响因素,梳理了鲜味安全性评价与调节食欲等方面的作用,为食品鲜味科学研究提供参考。

As one of the five basic tastes, umami signals the intake of nitrogenous nutrients such as protein or/and L-amino acids. It also assumes a dual role in flavoring and physiological function regulation, providing a pleasant taste experience and psychological enjoyment. Although the science of umami has been developed for over a century, controversies about the taste of umami(umami peptides) and the safety of umami still exist among the public. Therefore, this review summarizes the recent progress in research on the sensory descriptions of umami and umami peptides, the safety of monosodium glutamate as a representative of umami substances, and the function of umami. Moreover, this review describes the broad and narrow definitions of umami, the taste multiplicity of umami peptides and its influential factors, and affirms the role of umami taste in daily intake safety and appetite regulation. We expect this review to provide a reference for research on the umami taste of food.