食品科学
• 专题论述 • 上一篇
曾 贞,江 洪*
出版日期:
发布日期:
ZENG Zhen, JIANG Hong*
Online:
Published:
摘要:
本文综述了浓厚感(kokumi)物质的核心内涵及其发现历程,介绍了浓厚感的两种评定方法,即基于对酸、甜、苦、咸、鲜五味影响的感官评定法和基于钙敏感受体法的荧光检测方法;并总结了近年来已被发现的浓厚感物质。目前发现浓厚感物质主要有两种方法,一是从天然食品中分离提取;另一方法则是通过人工合成筛选。现已发现的浓厚感物质主要有取代氨基酸类、低聚肽类、取代吡啶类等,虽然浓厚感物质的结构丰富多彩,但现已发现的浓厚感物质主要还是肽类物质。
关键词: 浓厚感物质, 调料品, 检测方法, 肽类物质
Abstract:
The concept and history of kokumi, the detection methods of novel kokumi substances, namely sensory evaluation and calcium-sensing receptor assay, and the chemical structure of known kokumi substances are reviewed in this paper. There are two major pathways for exploring novel kokumi substances: by separation and extraction from food materials and by chemical synthesis and subsequent screening. The known kokumi substances mainly include amino acid derivatives, oligopeptides and substituted pyridine.
Key words: kokumi substance, flavor enhancer, detection method, peptide
中图分类号:
TS202.3
曾 贞,江 洪. 浓厚感物质的研究进展[J]. 食品科学, doi: 10.7506/spkx1002-6630-201519054.
ZENG Zhen, JIANG Hong. Recent Advances in Kokumi Substances[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201519054.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201519054
https://www.spkx.net.cn/CN/Y2015/V36/I19/297