鲜味的基本特性及其对人体的影响。

Basic properties of umami and effects on humans.

作者信息

Yamaguchi S

机构信息

Central Research Laboratories, Ajinomoto Co., Inc., Kawasaki, Japan.

出版信息

Physiol Behav. 1991 May;49(5):833-41. doi: 10.1016/0031-9384(91)90192-q.

DOI:10.1016/0031-9384(91)90192-q

PMID:1679557

Abstract

This is a review of the taste of umami substances, and some related findings. The data demonstrate that, though the taste of the common umami substances such as MSG and IMP is mainly caused by their anions, the effects of their cations, such as Na, should not be ignored. The effects of cations approach the taste thresholds of umami substances. Although the taste threshold of MSG was slightly lower than that of Na, the threshold of IMP was found to be controlled by Na. However, the degree of saltiness was less than 10% above the threshold of the equivalent weight of NaCl. It was also found that the taste of IMP was probably caused by glutamic acid in saliva, since IMP itself has no umami taste. That is, IMP enhances the umami taste of MSG. Finally, comparison of umami sensitivity of Japanese and Americans revealed no difference.

摘要

这是一篇关于鲜味物质味道及一些相关发现的综述。数据表明，尽管常见鲜味物质如味精（MSG）和肌苷酸（IMP）的味道主要由其阴离子引起，但其阳离子（如Na）的作用也不应被忽视。阳离子的作用接近鲜味物质的味觉阈值。虽然味精的味觉阈值略低于Na，但发现肌苷酸的阈值受Na控制。然而，其咸度比等重量氯化钠阈值高不到10%。还发现肌苷酸的味道可能是由唾液中的谷氨酸引起的，因为肌苷酸本身没有鲜味。也就是说，肌苷酸增强了味精的鲜味。最后，日本人和美国人鲜味敏感度的比较显示没有差异。