常金翠,陈沙,冯涛,熊建,李凡,李沛

• 1:上海应用技术大学香料香精化妆品学部
• 2:安琪酵母股份有限公司

摘要(Abstract)：

近年来，酵母抽提物在食品中的应用越来越广泛，而浓厚感(kokumi)肽的作用也逐渐被重视起来。酵母抽提物中kokumi肽成为不少研究者重点关注的对象，研究者的重点多集中于其风味及应用，进一步详细全面的研究的文献并不多。文章分别从酵母抽提物中kokumi肽的评价标准、呈味机制、信号转导以及酵母抽提物在食品中的应用几个角度进行阐述，为后续kokumi肽的研究提供了参考。

关键词(KeyWords)： 酵母抽提物;kokumi肽;钙敏感受体;呈味机制;信号转导

Abstract:

Keywords:

基金项目(Foundation): 上海市自然科学基金项目(21ZR1462400)

作者(Author): 常金翠,陈沙,冯涛,熊建,李凡,李沛

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