鲜味物质及其在水产调味品中的应用Umami substance and application in spice of seafoods
何炘,杨荣华
摘要(Abstract)：
阐述了氨基酸和核苷酸等一些鲜味物质的结构,产生鲜味的机理,列举了部分天然食品中鲜味物质的含量,介绍鲜味物质的呈味特性,生产现状及其应用情况。阐述了氨基酸和核苷酸之间的显著的相乘作用。详细的介绍了水产品中鲜味物质的研究,包括水产品中鲜味物质的种类,水产品中的味与鲜味的关系,鉴定水产品中特征风味成分的方法,为水产品鲜味调味品的开发利用提供了科学依据。
关键词(KeyWords)： 鲜味;氨基酸;核苷酸;相乘作用;水产品
基金项目(Foundation):
作者(Author): 何炘,杨荣华
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