高瑞,崔春,Dongxiao Sun-Waterhouse

• 1:华南理工大学食品科学与工程学院

摘要(Abstract)：

食物的味觉在食物选择中起着重要的作用。厚味区别于传统五大基本味觉(即甜味、咸味、酸味、苦味和鲜味),但并非指独立的口味，而是一种增味增稠的特性，以及连续的、满口性的饱满口感。厚味物质能赋予食品浓厚味感，使摄食更愉悦，因而备受食品行业的青睐。厚味肽作为呈现厚味的一大类物质，近年来成为食品科学领域的一大研究热点。文章将从厚味肽的来源、厚味受体及其传导机制、厚味肽的生理功能3个方面进行阐述，总结关于厚味肽的近年研究进展和现状，以期为后续的研究提供信息参考。

关键词(KeyWords)： 厚味肽;钙敏感受体(CaSR);传导机制;生理活性

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 高瑞,崔春,Dongxiao Sun-Waterhouse

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