浓厚味及浓厚味物质研究进展  

Research progress of kokumi and kokumi substance

作　　者：张洁 郝武斌 王胜清 冯珍泉 ZHANG Jie;HAO Wubin;WANG Shengqing;FENG Zhenquan(Linyi Vocational University of Science and Technology,276000;Shandong Fufeng Fermentation Co.,Ltd.,Linyi 276600)

机构地区：[1]临沂科技职业学院,临沂276000 [2]山东阜丰发酵有限公司,临沂276600

出　　处：《中国食品添加剂》2021年第10期158-163,共6页China Food Additives

摘　　要：随着消费者生活水平的提高和对美味生活的追求,调味品已成为品质生活的重要载体。浓厚味物质的开发与应用,是实现调味品更加健康、美味,实现餐饮原汁原味的重要途径之一。浓厚味形容食品的连续感、满口感和浓厚感,能赋予食品浓厚味的物质称为浓厚味物质,多为小分子肽类。本文以比较新颖的方式,系统而全面的阐述了浓厚味的由来,浓厚味物质的分类和特点,呈味机理和国内外浓厚味研究进展。旨在为更多浓厚味物质的开发和应用提供一些理论参考。With the improvement of consumers’living standards and their pursuit of life with delicious food,the condiments have become an important carrier of quality life.The development and application of kokumi substances is one of the important methods to make condiments healthier and more flavorful and to make the food with original taste and flavor.Kokumi is used to describe the continuity,mouthful feeling and thickness of food.Kokumi substances,which are usually the small peptides,can make food become kokumi.This paper elaborated the origin of kokumi,the classification,characteristics and taste mechanism of kokumi substances and the research progress of kokumi at home and abroad systematically,comprehensively and novely,aiming to provide some theoretical reference for the development and application of kokumi substances.

关 键 词：浓厚味 浓厚味物质 分类 呈味机理 钙敏感受体 

分 类 号：TS202.1[轻工技术与工程—食品科学]