滋味调和的分子生物学基础  

Molecular Biological Basis of Flavor Harmonization

作　　者：魏跃胜[1] 戴涛[1] 裴亚琼 WEI Yue-sheng;DAI Tao;PEI Ya-qiong(Wuhan Business University,Wuhan,Hubei,430056,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430056

出　　处：《武汉商学院学报》2022年第5期90-96,共7页Journal of Wuhan Business University

基　　金：武汉市教育局市属高校产学研项目(项目编号:CXY202013)。

摘　　要：食品调味是将两种或两种以上的单一味感物质进行调和,实现味与味之间的平衡、协调,同时赋予滋味良好的层次感。对食物口感与滋味的追求及创新一直以来被视为烹饪行业发展的“秘密”。因此,滋味调和相关的分子学基础的阐释显得尤为重要。本文对咸味、酸味、甜味、鲜味、苦味、辣味感觉形成与传递及相关机制的分子学研究成果进行综合分析,从呈味物质间化学作用、味觉间传导机制相互影响以及神经递质调节作用三个维度探讨调味密码,揭示咸味、鲜味、辣味在烹饪调味中的作用。为研究食品风味、烹饪科学提供理论基础。Food flavoring is the blending of two or more kinds of single taste substances to achieve balance and coordination among different kinds of taste and flavor, building layers of flavors.The pursuit of and innovations in taste and flavor of food have long been regarded as the “secret” to the development of the culinary industry.Therefore, it’s very important to elucidate the concept of molecular basis related to flavor harmonization.This paper makes a comprehensive analysis of the formation and transmission of salty, sour, sweet, umami, bitter and spicy taste sensations and of molecular findings on related mechanisms, and explores the flavoring codes in three dimensions: chemical interactions among flavour-presenting substances, impacts among gustatory conduction mechanisms and the role of neurotransmitter regulation, revealing the role of salty, umami and spicy flavours in culinary flavoring.It provides a theoretical basis for the research on food flavor and culinary science.

关 键 词：滋味 调和 分子生物学 

分 类 号：TS264[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]