呈味氨基酸和肽对发酵食品中风味的作用-《中国调味品》

文章信息/Info

Title:: Effect of Flavored Amino Acids and Peptides on Flavor of Fermented Foods

摘要:: 发酵食品因其独特的风味及营养价值一直受到高度重视。蛋白质经酶促水解产生的味觉活性氨基酸、氨基酸衍生物及肽等风味化合物是发酵食品中主要的呈味物质，除了具有良好的风味以外，其抗高血压、抗氧化及抗癌等功能特性也逐渐受到广泛的关注。本文主要介绍了发酵食品中能够呈现不同风味的氨基酸和肽及其功能特性。

Abstract:: Fermented foods have always been highly valued for their unique flavor and nutritional value. The flavor compounds such as taste-activated amino acids, amino acid derivatives and peptides produced by enzymatic hydrolysis are the main taste substances in fermented foods. Besides having good flavor, they also have anti-hypertensive, anti-oxidant and anti-cancer functional properties, and they gradually received widespread attention. This paper mainly introduces amino acids and peptides that can exhibit different flavors and in fermented foods and their functional properties.