Research Progress on Characteristics and Preparation of Kokumi Peptides
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摘要: 食物呈味特性十分复杂,无法用单一的基本味觉来进行描述,因此,习惯上用kokumi来形容食物中的浓厚感、丰富度、持续性、协调性和饱满圆润等一种综合性味觉感受。kokumi肽广泛存在于动物、植物和发酵食品中,其本身没有味道或味道较淡,但少量添加便能增强复合溶液或肉汤的基本味觉,并能赋予其浓厚感、持续性和协调性等特性。本文概括了kokumi肽的来源、结构特性、味觉特性和呈味机制等方面的研究进展,并结合其制备方法进行综述,以期为kokumi肽的深入研究和新型调味品的研究开发提供依据和参考。Abstract: Due to the taste characteristics of food are very complex and cannot be described by a single basic taste,it is customary to use "kokumi" to describe a comprehensive taste such as thickness,richness,consistency,harmony and fullness in food. Kokumi peptides were widely found in animals,plants,and fermented foods. They have no taste,or have only a light taste,but the addition of small amounts of kokumi peptide can enhance the basic taste of the compound solution or broth,and give it a sense of thickness,consistency and coordination. In this article,the research progress on the origin,structural characteristics,taste characteristics,taste mechanism and preparation methods of kokumi peptides are reviewed. This paper provides the basis and reference for in-depth research of kokumi peptides and development of new condiments.
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