Sources and Evaluation Methods of Umami Taste in Foods

被引：0

作者：

Yu Z. ^{[1
]}

Ge X. ^{[1
]}

Zhang J. ^{[2
]}

Wang F. ^{[2
]}

Li X. ^{[2
]}

Liu T. ^{[3
]}

Wang X. ^{[1
]}

机构：

[1] College of Food Science and Technology, Shanghai Ocean University, Shanghai

[2] Shanghai Totole Food Co., Ltd., Shanghai

[3] Shanghai Zhenpu Information Technology Co., Ltd., Shanghai

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 19期

关键词：

Evaluation methods; Methods of obtaining umami; Umami; Umami regulatory pathway; Umami substances;

D O I：

10.7506/spkx1002-6630-20210831-405

中图分类号：

学科分类号：

摘要：

As one of the five basic tastes, umami makes an important contribution to food taste and quality, and has received widespread attention in recent years. This article introduces readers to the umami substances in foods, including free amino acids, nucleotides, and umami peptides, summaries several evaluation methods of umami taste, including chemical analysis, artificial sensory evaluation and intelligent sensory evaluation, and outlines the physical and biological methods of obtaining umami. Furthermore, this review points out that food raw materials and processing methods can have a significant effect on umami, and proposes future directions for umami research. We expect this review to provide a reference for the research on umami substances in foods. © 2022, China Food Publishing Company. All right reserved.

引用

页码：338 / 347

页数：9

共 50 条

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[9] 12
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