厚味肽增味机制和部分厚味肽潜在生理功能的研究进展

食物的味觉在食物选择中起着重要的作用.厚味区别于传统五大基本味觉(即甜味、咸味、酸味、苦味和鲜味),但并非指独立的口味,而是一种增味增稠的特性,以及连续的、满口性的饱满口感.厚味物质能赋予食品浓厚味感,使摄食更愉悦,因而备受食品行业的青睐.厚味肽作为呈现厚味的一大类物质,近年来成为食品科学领域的一大研究热点.文章将从厚...

Research Progress on the Taste-Enhancing Mechanism and Potential Physiological Functions of Partial Kokumi Peptides

Taste sensation of food plays an important role in food choice.Kokumi differs from the conventional five basic tastes(sweetness,saltiness,sourness,bitterness and umami).It is not an independent taste but a kind of continuous,mouthful and rich sensation with taste-enhancing and thickening characteristics.Kokumi substances give food rich taste and make eating more pleasant,so it is favored by the food industry.As a kind of taste sensation-enhancing substance,kokumi peptides have become a research hotspot in the field of food science in recent years.In this paper,the source,receptor and conduction mechanism and physiological functions of kokumi peptides are described,and the recent research progress and current situation of kokumi peptides are summarized,in order to provide information references for subsequent research.