酱油鲜味的研究进展

Research Progress on Soy Sauce Umami

酱油是我国传统的调味品,其风味醇厚鲜美,具有增香增鲜作用。目前国内外对酱油鲜味的研究多集中于鲜味物质的含量检测方面,对其中呈味物质间的相互作用的研究较少。在查阅大量国内外文献基础上,对国内外学者、专家在酱油鲜味研究方面的成果和现状进行综述,阐述酱油鲜味物质和酱油鲜味强度,分析国内外在酱油鲜味研究中存在和需要解决的技术难题,期待未来可以建立酱油鲜味量化的数学模型,为酱油的鲜味量化及产品开发奠定基础,以期能够对国内外相关的科研人员和酱油生产企业有所帮助。

Soy sauce is a traditional condiment in China,and it has a delicious flavor which can increase fragrance and umami flavor.At present,the researches on the umami flavor of soy sauce at home and abroad mostly focus on the content detection of umami substances,and there is little research on the interaction between flavor substances.On the basis of consulting a large number of domestic and foreign literatures,summarize the achievements and status of domestic and foreign scholars and experts in the research of soy sauce umami,describe the umami flavor and umami intensity of soy sauce,and analyze the technical problems that still exist and need to be solved in the research of soy sauce umami at home and abroad.It is expected that the mathematical model of soy sauce umami flavor quantification can be established in the future,which will lay the foundation for soy sauce umami flavor quantification and product development,in order to be able to help relevant domestic and foreign scientific researchers and soy sauce manufacturers.