| 苦味机理及苦味物质的研究概况 |
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| 引用本文： | 刘晶晶.苦味机理及苦味物质的研究概况[J].食品科技,2006,31(8):21-24. |
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| 作者姓名： | 刘晶晶 |
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| 作者单位： | 常熟理工学院生物与食品工程系,常熟,215500 |
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| 摘 要： | 苦味是一种分布广泛、阈值极低的味感,而消费者往往拒食苦味食物,但苦味物质在食品风味和生理调节方面具有重要作用。简要论述了苦味呈味机理、几种苦味物质的功能特性以及苦味抑制剂方面的研究进展。
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| 关 键 词： | 苦味机理 苦味物质 苦味抑制剂 |
| 文章编号： | 1005-9989(2006)08-0021-03 |
| 修稿时间： | 2006年1月31日 |
Study on bitterness mechanism and bitter compounds |
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| LIU Jing-jing.Study on bitterness mechanism and bitter compounds[J].Food Science and Technology,2006,31(8):21-24. |
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| Authors: | LIU Jing-jing |
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| Abstract: | Bitterness is one kind of widespread distribution taste and its valve value is low extremely. Consumers usually refuse to eat bitter food, but the bitter plays an important role in food flavor and physiological adjustment. The research progress of bitterness mechanism, function characteristic of bitter matter as well as bitter inhibitor are summarized briefly in this paper. |
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| Keywords: | bitterness mechanism bitter compounds bitter inhibitor |
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