味之间的相互关系

Correlations of Taste Substances

味觉物质之间有相乘作用、相杀作用、复合作用及助香作用,如15%～25%蔗糖溶液添加0.15%食盐时最甜,是食盐的咸味对糖的甜味的相乘作用,过量则适得其反;苦味溶液中添加酸味,则更苦。在1%～2%食盐溶液中加入0.3%醋酸时,咸味大幅度下降,是酸味对咸味的相杀作用,甜味对酸味、咸味、苦味都有相杀作用,咸味对苦味也有相杀作用。无论相乘作用还是相杀作用,都有一个量的平衡点。此外,香味物质之间还有复合和助香作用,当两种香味物质相混合,呈现第三种香味时为复合;加入某种香味成分后,使其他成分更加协调,香增浓则为助香作用。(庞晓)

The correlations of taste substances mainly inc lu ds multiplication interaction,compensation interaction,combined interaction an d scent-enhancement interaction.For instance,15%～25%saccharose soluti on tasted the sweetest if0.15%salt added.This could be explained by multip lication interaction,that is,the interaction of saline taste of salt and sweet taste of saccharose increases the sweet taste.However,excessive addition of s alt would lead to opposite result.Addition of sourness substance in bitterness solution would result in stronger bitterness.Addition of0.3%acetic acid int o1%～2%salt solution would extenuate soda flavor.This could be explained by compensation interaction,that is,the sourness taste compensates the saline ta ste.Besides,sweet taste has compensation interactions on sourness taste,salin e taste and bitterness,and saline taste also has compensation interactions on b itterness.There is a equilibrium point of quantity for both multiplication int eraction and compensation interaction.In addition,combined interaction and sce nt-enhancement interaction usually presents among flavoring substances.When t wo flavoring substances mixed,the occurrence of the third aroma could be expl ained by combined interaction.On the other hand,the addition of certain flavor ing substance to harmonize the flavoring substances or enhance aroma could be e xplained by scent-enhancement interaction.(Tran.by YUE Yang)