广西北部湾3种贝类中主要呈味物质的测定及呈味作用评价

摘要

Major non-volatile taste active compounds in oyster （Crassostrea rivularis）, clam （Meretrix meretrix） and paphia （Paphia undulata） were determined, which included free amino acids, nucleotides and so on. Taste impact of the main non-volatile taste compounds were evaluated by taste active value （TAVs） methods; umami intensity of bivalve mollusks were evaluated by equivalent umami concentration （EUC） methods. The EUC were oyster （3.2 g MSG/100 g meat）, clam （1.9 g MSG/100 g meat） and paphia （2.7 g MSG/100 g meat）, respectively. TAVs of all EUC were great than one, which meant they contributed to the strong umami taste of oyster, clam and paphia.%测定广西北部湾牡蛎（Crassostrea rivularis）、文蛤（Meretrix meretrix）和波纹巴非蛤（Paphia undulata）3种贝类中的呈味核苷酸（AMP、GMP、IMP）、糖原等非挥发性呈味物质的含量,并采用味道强度值和等价鲜味值（或味精当量）评价这些非挥发性呈味物质的呈味作用鲜味强度。结果表明：牡蛎、文蛤和波纹巴非蛤的味精当量分别为3.2、1.9、2.7g MSG/100g,对应的味精当量的味道强度值分别是106.7、63.3、90,均远大于1,是其呈强烈鲜味的主要原因。