准备,识别和分子特征的乌玛米从 skipjack金枪鱼肉:感官评估和分子动力学模拟的见解

Fang-Fang Huang1, Zhe Zhang1, Yang-Yan Jin1

  • 1Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.

Food chemistry: X
|February 9, 2026
PubMed
概括

标识了从跳金枪鱼中获得的新型乌玛米. 这些,像DFDNA和DVPAE一样,表现出比MSG更低的味道值,并与乌玛米味道受体强烈相互作用,指导味道增强剂的设计.