摘要
食品的风味主要是由香气、滋味、口感等所构成,而滋味则是决定食品品质的一个重要因素。本文对各种味觉的形成机理、食品中的重要呈味物质等进行了综述,并详细介绍了鲜味物质间的相互作用,此外还介绍了几种味感改性物质。
The flavor of food mainly consist of aroma , taste and touch etc , among which the taste plays an important role in determining the food quality. This paper gives a review on the mechanisms of various kinds of tastes and several important taste compounds. The mutual interaction of umami components and several taste modifiers are introduced as well.
出处
《中国调味品》
CAS
北大核心
2003年第6期38-40,47,共4页
China Condiment
关键词
食品
风味
滋味
food
flavor
taste
