食品中鲜味物质研究进展

鲜味作为五大基本味觉之一,对食品滋味具有重要贡献。食品中的鲜味物质(包括鲜味肽、有机酸、氨基酸、核苷酸以及复合鲜味剂等)以其营养、安全等特点,近年来逐渐成为食品鲜味科学领域以及鲜味调味品方面的研究热点,为相关食品风味的改善提供了理论参考及研究方向。本研究介绍了鲜味物质的发展过程,并对鲜味及鲜味物质的研究现状进行了综述。同时对鲜味物质的种类进行概述,并对食品中主要的鲜味物质检测方法研究进展进行总结,最后对食品中鲜味物质的发展进行展望,以便于为食品中仪器检测鲜味物质相关研究提供参考和依据。

Research progress of umami substances in food

As one of the five basic tastes, umami has an important contribution to food taste. The umami substances (including umami peptides, organic acids, amino acids, nucleotides, and umami agents) have gradually become a hot issue in the food umami science fields and umami seasonings field in recent years due to their nutritional and safety characteristics, providing a theoretical reference for the improvement of related food flavors. Meanwhile, this paper introduces the development process of umami substances and summarizes the research status of umami and umami substances. The research summarizes the types of umami substances in order to further understand the umami taste in foods; summarizes the progress of the main umami substances detection methods in foods, so as to provide reference and basis for the related research on the instrument detection of umami substances in food, and finally prospects for the development of umami substances in food.