摘要
鲜味和浓厚味是食品滋味品质的关键指标,鲜味肽和浓厚味肽能增强、调和食品总体味感使其更加鲜美浓郁、回味悠长。鲜味肽和浓厚味肽的研究是近年来食品科学的研究热点和调味品的重点研发方向。本文对鲜味肽和浓厚味肽的来源、呈味特点和味觉产生机理进行了综述,以期为调味品的开发、鲜味肽和浓厚味肽的研究提供参考。
Umami and kokumi taste are the key indicators of food taste quality.Umami peptides and kokumi peptides can enhance the deliciousness,mouthfulness,and continuity,synergizing the overall taste of food.The research and development of umami peptides and kokumi peptides have been the focus in the field of food science and the focus of development of condiments.In this paper,the origin,taste characteristics and taste mechanism of umami and kokumi peptides are reviewed.This review will provide reference for the development of condiments and the further study on umami and kokumi peptides.
作者
刘希
谭志辉
朱立才
童星
Liu Xi;Tan Zhihui;Zhu Licai;Tong Xing(Foshan Haitian(Gaoming)Flavoring&Food Co.,Ltd.,Foshan 528511;College of Chemistry,South China Normal University,Guangzhou 510006,China)
出处
《广东化工》
CAS
2020年第8期91-93,共3页
Guangdong Chemical Industry
基金
广东省调味食品生物发酵先进技术企业重点实验室开放基金项目资助(2017B030302002)。
关键词
鲜味肽
浓厚味肽
构效关系
呈味机制
umami peptides
kokumi peptides
structure-activity relationships
taste mechanism
作者简介
刘希(1988-),男,湖南岳阳人,工程师,学士,研究方向为食品发酵技术及风味复合调配;通讯作者:童星(1982-),男,湖南岳阳人,高级工程师,博士,研究方向为调味食品生物技术创新与产业化应用技术开发。
