味精的鲜度评价  

Evaluation on umami of MSG

作　　者：张颂红[1] 

机构地区：[1]浙江工业大学化材学院,浙江杭州310014

出　　处：《中国调味品》2008年第6期31-32,43,共3页China Condiment

摘　　要：文章综述了在食品中有呈味作用的谷氨酸和核苷酸呈味机理及其特点,谷氨酸和核苷酸两者结合具有协同效应,并引入鲜度概念对味精的鲜度进行了评价计算。In this paper, we summarized MSG and nucleotides tasted properties and mechanism of umami in food flavorings. MSG and nucleotides were exhibited obvious synergistic effect, we put forward the concept of umami and evaluation on umami of MSG.

关 键 词：味精 鲜度 评价 

分 类 号：TS264.23[轻工技术与工程—发酵工程]