食品的滋味研究(上)  

Research on the food taste

作　　者：杨荣华[1] 

机构地区：[1]杭州商学院食品,生物与环境工程系,浙江杭州310035

出　　处：《中国调味品》2003年第6期38-40,47,共4页China Condiment

摘　　要：食品的风味主要是由香气、滋味、口感等所构成,而滋味则是决定食品品质的一个重要因素。本文对各种味觉的形成机理、食品中的重要呈味物质等进行了综述,并详细介绍了鲜味物质间的相互作用,此外还介绍了几种味感改性物质。The flavor of food mainly consist of aroma , taste and touch etc , among which the taste plays an important role in determining the food quality. This paper gives a review on the mechanisms of various kinds of tastes and several important taste compounds. The mutual interaction of umami components and several taste modifiers are introduced as well.

关 键 词：食品 风味 滋味 

分 类 号：TS207.3[轻工技术与工程—食品科学]