HUAN Si-qi, LIU Deng-yong, WANG Xiao-dan, ZHANG Qing-yong. Research Advances on Umami Substances in Food[J]. Science and Technology of Food Industry, 2020, 41(21): 333-339. DOI: 10.13386/j.issn1002-0306.2020020157
Citation:
HUAN Si-qi, LIU Deng-yong, WANG Xiao-dan, ZHANG Qing-yong. Research Advances on Umami Substances in Food[J]. Science and Technology of Food Industry, 2020, 41(21): 333-339. DOI: 10.13386/j.issn1002-0306.2020020157
HUAN Si-qi, LIU Deng-yong, WANG Xiao-dan, ZHANG Qing-yong. Research Advances on Umami Substances in Food[J]. Science and Technology of Food Industry, 2020, 41(21): 333-339. DOI: 10.13386/j.issn1002-0306.2020020157
Citation:
HUAN Si-qi, LIU Deng-yong, WANG Xiao-dan, ZHANG Qing-yong. Research Advances on Umami Substances in Food[J]. Science and Technology of Food Industry, 2020, 41(21): 333-339. DOI: 10.13386/j.issn1002-0306.2020020157
1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China;
2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China;
3. College of Food Science and Engineering, Jilin University, Changchun 130062, China;
4. Shandong Dezhou Braised Chicken Co., Ltd., Dezhou 253003, China
As one of five basic tastes,umami plays an important role in the taste and people’s evaluation of food. This article takes umami as the central,some foods which are rich in umami introduced and several newer extraction methods of umami from macro perspective are summartzed. In addition,this article also summarizes some amino acids,nucleotides,peptides,organic acids and bases which are rich in umami from micro perspective. Two basic umami receptor proteins umami perception and umami synergy are briefly described,and the umami taste mechanism is analyzed from two aspects. The commonly measurement and analysis methods of umami are summarized(sensory evaluation,high performance liquid chromatography,capillary electrophoresis,and relatively new biological and chemical sensor methods). It is expected to provide a theoretical reference for the further study on the excavation,esthesia and detection of umami substances in food.
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