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Updated: Jun 6, 2025

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关键的芳香化合物与烤的Takifugu obscurus肝脏中MSG的乌玛米感知有关

Yuqian Zheng1, Yichen Sun1, Yiwen Zhu1

  • 1Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food research international (Ottawa, Ont.)
|November 30, 2024
PubMed
概括

炸鱼肝中的芳香化合物可以增强单谷氨酸 (MSG) 溶液的乌玛米味道. 特定的化物显著提高了umami感知,提供了一种减少MSG摄入量的有希望的方法.

关键词:
味道与香气相关的味道.在 GC/O-AT 中.关键的芳香化合物 关键的芳香化合物塔基夫古黑暗的肝脏乌玛米的感知方式

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