摘要
采用超滤分离结合滋味稀释分析法和感官评价法研究了4种市面上常见豆豉的鲜味组分。研究表明其中阳江和贵州水豆豉的鲜味突出,游离氨基酸不是阳江豆豉鲜味的主要成份。分子量在1～3ku的超滤组分在0.25g/L的浓度下仍有明显的鲜味,这表明阳江豆豉呈鲜味的成分主要分布在1～3ku的肽段中。
The umani components of 4 representative retail lobster sauce products were studied by ultrafiltration membranes separation, combinated taste dilution analysis with sensory evaluation. The studies showed that the umani components of Yangjiang and Guizhou water lobster sauce were prominent in samples and free amino acid was not the main umani conposition of Yangjiang lobster sauce. The molecular weight at 1- 3ku ultrafiltration components had obvious umani flavor even in 0.25g/L concentrations, which showed that the main uamni components of Yangjiang lobster sauce were between 1-3ku peptide.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第23期129-131,135,共4页
Science and Technology of Food Industry
关键词
豆豉
感官评定
鲜味
肽
游离氨基酸
lobster sauce
sensory evaluation
umani
peptides
free amino acid
作者简介
彭皖皖（1988-），女，硕士，研究方向：食品生物技术。
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