| 苦味机理与苦味抑制技术研究概况 |
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| 引用本文： | 张开诚.苦味机理与苦味抑制技术研究概况[J].中国调味品,2004(11):39-42,32. |
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| 作者姓名： | 张开诚 |
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| 作者单位： | 武汉工业学院生物与化学工程系,湖北,武汉,430023 |
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| 摘 要： | 苦味是一种分布广泛的味感，苦味物质在食品风味和生理调节方面具有重要作用，但苦味的高感知力是消费者拒食苦味食物的根本原因。文章简要论述苦味呈味机理、苦味物质特性及苦味抑制技术方面的研究进展。
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| 关 键 词： | 苦味机理 苦味物质 苦味抑制技术 |
| 文章编号： | 1000-9973(2004)11-0039-04 |
Study progress in bitterness mechanism and bitterness depressant technique |
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| ZHANG Kai-cheng.Study progress in bitterness mechanism and bitterness depressant technique[J].China Condiment,2004(11):39-42,32. |
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| Authors: | ZHANG Kai-cheng |
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| Abstract: | Bitterness is a universally distributing kind of gustatory sense.The bitter play a important role in food flavor and physiological adjustment. Highly appreceiving ability to bitterness is essential cause for people to refuse to eat bitter food. The paper briefly summarizes their study progress in mechanism of bitterness showing its taste?characteristic of bitter compounds and bitterness depressant technique. |
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| Keywords: | bitterness mechanism bitter compounds bitterness depressant technique |
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