基于游离氨基酸和感官鲜度评价的复合鲜味产品的呈味特征分析

目前,我国复合鲜味产品处于初步发展阶段,尚未形成系统性研究。因此,对12种市售复合鲜味产品的17种游离氨基酸组分进行了测定,发现谷氨酸(Glutamic acid,Glu)滋味强度值(Taste activity values,TAV)贡献最大,为4.12～228.86。相关性分析表明,除谷氨酸(Glu)外,其他游离氨基酸之间存在显著正相关;同时提取了3个主成分,累计方差贡献率达93.19%,可以有效反映复合鲜味产品的游离氨基酸组分的大部分信息。偏最小二乘法(PLS)分析揭示,感官鲜度评价和味精当量结果具有一致性。本文对复合鲜味产品的呈味特点进行了系统评价,为复合鲜味产品研发提供理论参考。

Taste Characteristics Analysis of Compound Umami Products Based on Free Amino Acids and Sensory Evaluation of Umami Taste

Currently, compound umami products in China are in the initial stage of development, which have not formed a systematic study yet. Hence, 12 kinds of commercially available compound umami products were analyzed for 17 free amino acids. It was found that the taste activity values (TAV) of glutamic acid (Glu) contributed the most, with TAV ranging from 4.12 to 228.86. The correlation analysis showed a significant positive correlation between other amino acids, except for Glu. Meanwhile, three principal components were extracted, with the cumulative variance contribution of 93.19%, which could effectively reflect most of information on the free amino acids in compound umami products. Partial least squares (PLS) analysis revealed a consistency between evaluation of umami taste and equivalent umami concentrations (EUC). This paper systematically evaluated the taste characteristics of compound umami products and provided a theoretical reference for research and development of compound umami products.