食品中鲜味物质及其检测研究方法概述

摘要

Umami,one of the five basic tastes along with sour,sweet,bitter and salty taste,it could make food palatable.The structure characteristics of some substances related to umami and its taste mechanism are expounded.In addition,the detection methods of umami and synergistic interactions among umami substances are summed up.The determination methods for intensity of umami and its advantages and short-comings are outlined.We hope this article can offer references for researching the umami of food in the future.%鲜味是独立于酸、甜、苦、咸四种基本味觉之外的另一种基本味，同时鲜味也能增加食物的其他风味。阐述了一些鲜味相关物质的结构特征及其呈味机理，总结了鲜味的检测研究方法，探讨了鲜味物质间的协同增效作用，并对鲜味强度的判定方法及其优缺点做了概述，为今后研究食物的鲜味提供借鉴与参考。