创新与借鉴
2013年全国调味品行业科学技术论文大赛获奖文章
中国酿造
2014年第33卷第1期
总第263期
·99·
酵母抽提物鲜味（umami）及浓厚味（kokumi）滋味活性的评价与研究
刘建彬，宋焕禄*
（北京工商大学分子感官科学实验室，北京100048）
摘要酵母抽提物(YE)是一种极佳的风味增强食品具有极强的鲜味(umami)增强和浓厚味(kokumi)效果。对三种酵母抽提物(高纯YE高I+GYE普通YE)的umami及kokumi滋味进行了评价和描述。通过超滤、凝胶层析对YE滋味组分进行了分离初步得出分子质量处于200~1000u的肽类本身具有苦味及强烈刺舌滋味对MSG-NaCI、I+G+NaCI、鸡汤-NaCI模型溶液具有增鲜增加复杂口感及持续的满口感的kokumi效果。随后对三种YE的粗分质子量分布、肽分布、核苷酸含量、GSH含量进行了测定。结果得出,YE中<1000u 分子量寡肽含量较高(约70%），为其主要滋味物质相对而言，YE中呈味核苷酸含量较低(3.530mg/g）而不能与其中的kukumi活性物质起到协同效果。通过YE对MSG-NaCI、I+G+NaCI模型溶液的反馈感官鉴评实验得出YE浓度分别达到0.25g/L、0.05g/L时开始体
味鲜味也不再增强。此外对于I+G+NaCI模型溶液,YE对其鲜味提升更为明显增鲜阀值也较低。
关键词酵母抽提物鲜味(umami）浓厚味(kokumi)滋味活性化合物剂量-反馈感官鉴评时间-反馈感官鉴评
中图分类号TS202.3TS264.3
文献标识码A
doi:10.3969/j.issn.02545071.2014.01.023
文章编号0254-5071(2014)01-0099-06
Evaluation of umami and kokumi taste of yeast extract
LIU Jianbin,SONGHuanlu*
(Laboratory of Molecular Sensory Science, Bejing Technology and Business University, Beijing 100048, China)
Abstract: Yeast extract (YE) is a kind of excellent food flavor enhancer, which has a strong umami and kokumi taste. In this paper, the kokumi and u-mami taste of three types of YE (high purity YE, high I+G YE, general YE) were evaluated. The taste-active components of YE were separated by the aeeiaaoo eeeo eeeeeea taste and strongly barbed tongue effect and typical effect of umami-enhancing, complex, long-lasting and mouthfulness to the MSG-NaCI, I+G+NaCI and chicken soup-NaCI taste model solutions. The molecular weight distribution, peptides distribution, nucleotides content and GSH content of three YE were determined subsequently. Result showed that the content of YE with<1 000 u was very high (about 70%), which was the main flavor sub-stance of YE. However, the content of flavor nucleotide in YE was so low (3.530 mg/g) which did not exhibited a distribution effect on kokumi with such compounds. Application of response sensory evaluation on YE for MSG-NaCI, I+G+NaCI model solution evaluated that the kokumi threshold of YE for MSG-NaCL, I+G+NaCI was 0.25g/L and 0.05g/L, respectively, while the maximum concentration used for kokumi enhancing were 2.5g/L and 5g/L, respectively. Solution began to exhibit bitterness when reached this concentration. In addition, for the I+G+NaCl solution model, the koku-mi effect of YE on umami improvement was more significant compared to others, and the kokumi threshold of YE was low.
Key words: yeast extract; umami, kokumi; taste active compounds; dose-response sensory evaluation; time-response sensory evaluation
作为天然食品酵母抽提物(yeastextractYE)广泛应用于食品的调香及调味"。YE是采用面包酵母、啤酒酵母等原料经发酵、自溶、水解、浓缩等工艺制成的膏状或粉状产品。YE富含氨基酸、核苷酸、多肽及B族维生素这些化合物同时也是其典型风味的物质基础。在现代食品工业中YE具有两大作用一方面作为风味原料或气味前驱物应用于食品气味的增强尤其是肉味的增强中围另一方面其还常作为滋味促进剂而被应用于食品的提鲜中[5]。 YE是一种极佳的风味增强食品具有很好的应用前景，
鲜味(umami)是最近被人们认可的一种基本味其经
收稿日期2013-12-03
常被形容为谷氨酸及其盐类的味道。自从1908年被发现以来多种化合物如谷氨酸及其钠盐、天门冬氨酸及其钠盐、5"-核苷酸及其钠盐、琥珀酸及其钠盐等被鉴定出具有鲜味。浓厚味(kokumi)这一概念是由日本科学家提出来的被形容为满口感和味觉复杂感。作为一种滋味增强剂，有浓厚味效果的物质本身通常没有味道或者没有其所表现的味道。近些年的研究发现多种小肽具有重要的浓厚味效果回。谷胱甘肽是第一种被明确鉴定出具有浓厚滋味效果的物质。在鲜味呈现机制的研究中L-谷氨酸选择G蛋白，代谢型谷氨酸受体4亚型（metabotropic
基金项目国家自然科学基金项目（31171645）校企合作横向项目（13-95）
作者简介刘建彬1990-）男硕士研究生研究方向为食品风味化学*通讯作者宋焕禄1961-）男教授博士研究方向为食品风味化学